Salad with smoked salmon
with potatoes and green beansCalories
:
779 kcalProtein
:
39.7g proteinTotal
:
20 minutesDifficulty
:
EasyRecipe
Allergens:
- Vis
- Ei
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
150 g
Hot smoked salmon flakes
(Contains: Vis)
300 g
Baby potatoes
4 piece
Egg
(Contains: Ei)
200 g
Green beans
30 g
Capers
60 g
Lamb's lettuce
125 g
Red cherry tomatoes
Not included in your delivery
3 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
3 teaspoon
Mustard
1 tablespoon
White wine vinegar
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
Extra virgin olive oil
Nutrition Values
Energy (kJ)3260 kJ
Calories779 kcal
Fat49.4 g
Saturated Fat8.4 g
Carbohydrate38.8 g
Sugar13.2 g
Dietary Fiber10.7 g
Protein39.7 g
Salt2.5 g
Potassium500.4 mg
Calcium77.2 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Bowl
•Saucepan
•Large Salad Bowl
•Plate
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the baby potatoes for 15 - 17 minutes until done.
- Discard the tips of the green beans and then cut into thirds.
- Transfer the green beans to a pot or saucepan and cover with a shallow layer of water. Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 4 - 6 minutes until al dente.
2
- Boil plenty of water in a saucepan. Carefully transfer the eggs to the water and boil for 6 - 8 minutes. Rinse the eggs under cold water, then remove the shell and cut the eggs in half.
- In a bowl mix the salmon flakes with the capers, mayonaise and 1/2 tsp of mustard per person. Season to tast with salt and pepper.
3
- In a large salad bowl mix the extra vierge olive oil, white wine veingar, honey and rest of the mustard. Season the dressing to taste with salt and pepper.
- Quarter the cherry tomatoes and half the boiled baby potatoes.
- Mix the dressing with the lettuce, green beans, cherry tomatoes and baby potatoes.
4
- Divide the salad over plates and top with the eggs.
- Coat 2 small bowls with a little bit of olive oil and divide the salmon mixture over the bowls, press the mixture down firmly with the back of a spoon.
- Put a plate on top of the small bowl and turn around carefully, releasing the salmon tartar from the bowl onto the place.
- Use a spatula to scoop the tartar of the small plate and place it on top of the salad.
