Salads · Finnish

Salmon Salad

Name: Salmon Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 4 eggs; 2 avocado; 150 g cucumber; 2 spring onion stalks; 250 g hot-smoked rainbow trout fillet; 1 bag Provence salad mix 150 g; 100 g sugar snap peas; 0.5 tbsp extra virgin olive oil; 2 tbsp lemon juice; pinch of salt and black pepper; pinch of sugar

Lohi, eggs and avocado taste great as fillings in a fresh salad. A hearty salmon salad is well suited for lunch, for example.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Boil the eggs until soft-boiled (about 7 minutes). Cool, peel and wedge the eggs.
2
Halve the avocados, remove the stones and slice the flesh. (Squeeze a little lemon juice on top.) Dice the cucumber into small cubes and finely chop the spring onion stalks.
3
Remove the skin from the smoked fish and cut the fish into serving-sized pieces. Remove bones if necessary.
4
Mix the dressing ingredients together.
5
Spread the salad mix onto a wide platter and toss with the dressing. Arrange the avocados, cucumbers, spring onions and peas on top of the salad. Add the fish pieces on top and serve the salad with fresh bread.