Potato and Salmon Salad with Fennel and Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 thick potato (s)
- 1 glass pickled cucumber (s)
- 3 salmon fillet (s)
- 0.5 ½ handful Brussels sprouts
- 2 thick onion (s)
- 2 cloves garlic
- 1 tuber / n fennel, thick
- 3 pinches salt
- 2 pinches pepper
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Boil jacket potatoes in salted water.
- Chop the onions and fennel and fry them in a pan with oil, but only add the garlic later, otherwise it will taste bitter. Remove the onions and garlic, cut the salmon into cubes and fry in the garlic and onion oil.
- Peel the Brussels sprouts and cook them in salted water with a pinch of sugar.
- Peel the potatoes after the appropriate cooking time and cut into cubes, soak them with the cucumber water and let them steep.
- Then add the fried salmon to the onions, fennel and garlic, halve the Brussels sprouts and mix everything together.
- Season to taste with salt, fresh pepper and lemon.
- Tip: If you don`t like Brussels sprouts or garlic, you can leave out these ingredients.
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