Scandi Salmon And Cracked Potato Salad Recipes

SCANDINAVIAN POTATO SALAD

Scandinavian Potato Salad image

For ZWT#6. This is from the booklet Inspired by Compliments, an in-house brand of the IGA supermarket chain. The booklet comes out every few months and is supposed to promote the brand. The recipe calls for maple pepper flavoured smoked salmon. Zaar won't let me write this but you could use either red or white potatoes, and they shoul be mini or baby potatoes

Provided by Studentchef

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs red potatoes
1/2 lb green beans, trimmed ad sliced diagonally
1 tablespoon white wine vinegar
1 teaspoon liquid honey
1 tablespoon whole grain Dijon mustard
1/4 cup mayonnaise, style dressing
1/4 cup extra virgin olive oil
400 g smoked salmon, strips
1/4 cup chopped fresh parsley
1 bunch green onion, sliced
salt and pepper, to taste

Steps:

Cut potatoes into wedges and steam until fork tender, about 18 minutes. Add green beans during the last 2 minutes of cooking, and then let it cool to room temperature.
In a large bowl, whisk together viniger, honey, mustard, mayonnaise and oil.
Roughly cut salmon into chuncks, and to dressing along with the potatoes, green beans, parsley, and green onions. Toss gently, and season to taste with salt and pepper. Either serve warm or let refrigerate to serve chilled.

Nutrition Facts : Calories 329, Fat 15.5, SaturatedFat 2.4, Cholesterol 17.9, Sodium 636.4, Carbohydrate 31.9, Fiber 4.5, Sugar 4.2, Protein 16.4

SCANDI SALMON AND CRACKED POTATO SALAD

Scandi Salmon and Cracked Potato Salad image

Some things are just meant to be put together, and rich oily salmon with creamy dill and piquant pickle is one such perfect match. If you wanted to mix things up, you could try this with hot-smoked mackerel instead.

Provided by Donal Skehan

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

500 grams (1 pound 2 ounces) new potatoes
20 grams (3/4 ounce) unsalted butter
Small bunch of dill, finely chopped
1 small red onion, thinly sliced
Juice of 1/2 lemon
1/2 cucumber
8 to 10 radishes
200 grams (7 ounces) hot-smoked salmon
1 tablespoon creamy horseradish
2 tablespoons half-fat creme fraiche
Good squeeze of lemon juice
1 to 2 tablespoons extra-virgin olive oil

Steps:

In a food processor, blitz the cauliflower until it is riced and tip into a bowl. Add the mushrooms to the food processor and pulse these too until they are chopped small.
Heat the oil in a large saute pan and fry the onion for 5 minutes over a medium heat until soft, then add the garlic, chile flakes and rosemary and fry for 30 seconds. Add the cauliflower and mushrooms, season well with salt and pepper and fry over a high heat for 6 to 7 minutes. Add the tomato puree and cook for a few more minutes.
Meanwhile, cook the pasta in a saucepan of boiling salted water for 10 minutes. Drain, reserving 250ml (1 cup) of the water. Add the pasta to the cauliflower pan and toss together with half the Parmesan for 2 to 3 minutes, loosen with the reserved pasta cooking water as needed. Serve with the rest of the Parmesan scattered over the top.

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