Salad with hot smoked salmon and egg

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

• ägg
• fisk

Method

Follow the steps from top to bottom while you cook.

1. 1

   Boil the potatoes.

2. 2

   Put the eggs in boiling water and boil for 9 minutes.

3. 3

   Rinse them cold.

4. 4

   Peel and slice the onion thinly and place in a bowl.

5. 5

   Squeeze over the juice from half the lemon, pour on the oil and leave to marinate for a while.

6. 6

   Cut the rest of the lemon into wedges for serving.

7. 7

   Cut the salmon into smaller pieces.

8. 8

   Peel and split the eggs.

9. 9

   Carefully fold the potatoes into the onion.

10. 10

    Serve the potatoes with the salmon with the eggs, the salad and the lemon wedges.

Serving profile

Tags

• everyday
• food
• lunch
• fish