Russian Salmon Potato Salad Eggs (Print Version)
Salmon, potatoes and eggs come together with dill, capers, and gherkins for a satisfying Russian-style salad.
# Ingredients:
→ Salad Components
01 -
400 g baby potatoes, peeled
02 -
4 large eggs
03 -
250 g fresh salmon fillets
04 -
1 small purple shallot, finely diced
05 -
1 large gherkin, finely diced
06 -
2 tbsp capers
→ Dressing and Seasoning
07 -
2 tbsp extra virgin olive oil
08 -
2 tbsp mayonnaise (optional)
09 -
2 tbsp fresh dill, roughly chopped
10 -
1 tsp sea salt
11 -
0.5 tsp ground black pepper
# Instructions:
01 -
Clean, peel and boil the baby potatoes in salted water for 12–15 minutes until tender yet firm. Drain, refresh under cold water, and chop any larger pieces to ensure even size.
02 -
While the potatoes cook, soft-boil the eggs according to preference. Cool in cold water and peel once fully chilled.
03 -
Season the salmon fillets with sea salt and ground black pepper. Sear in a non-stick pan over medium heat, approximately 5 minutes per side or until cooked to your liking. A light drizzle of olive oil may be used if necessary.
04 -
In a large bowl, place the cooled potatoes, diced purple shallot, diced gherkin, capers, extra virgin olive oil, 1 tablespoon chopped fresh dill, and remaining seasoning. Mix thoroughly to combine.
05 -
Break the cooked salmon into large bite-sized pieces and gently fold into the salad. Taste and adjust seasoning if needed, then transfer to a serving dish.
06 -
Halve the soft-boiled eggs and arrange them over the salad. Garnish with additional dill and a light sprinkle of black pepper.
# Notes:
01 -
For extra flavour, add a spoonful of mayonnaise to the salad just before serving.