Hot-smoked salmon with potato salad
An easy summer dinner: chunks of hot-smoked salmon with a creamy potato salad of new potatoes, soured cream, red onion and dill. It can all be made ahead and suits Midsummer as well as a warm weeknight.
- 40 minTime
- 18 minHands-on
- 4Portions
- ≈ 71 krper portion
- 690kcal per portion
Ingredients for 4 portions
- 1 kgPotato, new potatoes
- to tasteSalt
- 2 dlSour cream
- 3 ½ tbspMayonnaise
- 1 tbspMustard
- 1Lemon
- 1Red onion, finely chopped
- 1 dlDill, chopped
- to tasteBlack pepper
- 600 gHot-smoked salmon
Method
- Scrub the potatoes and put them in a pan. Cover with water, add salt and bring to the boil.
- Boil the potatoes until just tender, 15–20 minutes.
- Stir together the soured cream, mayonnaise, mustard and the juice of half the lemon. Mix in the red onion and dill and season with salt and pepper.
- Drain the potatoes and spread them out to cool, about 15 minutes.
- Halve or quarter the potatoes and fold them into the dressing.
- Cut the rest of the lemon into wedges. Break the salmon into large flakes and serve with the potato salad and lemon wedges.
The cost is estimated from Swedish grocery prices.
