4.9 from 207 votes
Oven-baked Salmon with Potato Salad, Poached Egg & Quick Pickles
This recipe offers a unique twist on traditional potato salad by incorporating tender, flaky salmon to create an exceptional blend of textures and tastes.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 1 serving
Course:
Main Course , Appetizer , Brunch
Cuisine:
International
Ingredients
- 120 g Salmon fillet
- 250 g potatoes
Dressing
- 25 g Dijon mustard
- 40 ml vegetable oil (neutral taste)
Quick Pickles
- 1 red onion sliced
- 1 cucumber
- 100 ml vinegar
- 100 g sugar
- 3-4 prigs green dill
Poached Egg
- 1 egg
- 1 tsp vinegar
Instructions
- Wash the potatoes and boil in salted water. When fully cooked, peel and dice them.
- For the dressing, whisk the mustard and gradually add the vegetable oil. Pour over the potatoes and gently mix till they are all coated.
- Cook the salmon in a preheated oven at 180°C (356°F) for about 10 minutes.
- For the instant pickles, boil the vinegar and sugar in a small saucepan until the sugar has melted completely. Thinly slice the onions and cucumber and put in a bowl. Add the hot pickling liquid. The pickles can also be prepared in advance and stored in the refrigerator.
- To poach the egg, heat some water with vinegar in a pot. As soon as it comes to a boil, turn the heat to low, stir with a whisk and carefully add the egg to the middle of the whirl of water. Cook until it reaches the desired consistency.
- Another way to poach the egg is to break it into a plastic bag with some oil, tie the bag with a knot and boil in water for a few minutes. When the egg is ready, cut the bag, and voila - you have a poached egg without much hassle.
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