Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- g 1,000 potato (s), waxy
- 4 tablespoon pesto, parsley (alternatively: basil pesto)
- 4 tablespoon olive oil
- salt
- Pepper, black, freshly ground
- 100 g smoked salmon, sliced
In addition: possibly
- 100 g pork belly, smoked in fine cubes or ham cubes
- 1 medium shallot (s), finely chopped
Print Recipe
Pin Recipe Instructions
- Cook the peeled potatoes in salted water. Let it steam out well - potatoes from the day before are even better. Cut the cooled potatoes into slices (egg slicer!). Pour the pesto over it and let it soak in a little.
- Variant 1: Cut the smoked salmon slices into very fine strips and fold in carefully.
- Option 2: Finely dice the smoked pork belly and fry in a pan over medium heat, add the peeled and finely chopped shallot, fry until translucent and fold in the mixture.
- Just before serving, add the olive oil and season again with salt and pepper if necessary.
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