Salmon salad with cheese
4 servings
60 minutes
Salmon salad with cheese is a refined dish of European cuisine that combines the tenderness of fish, the spiciness of smoked cheese, and the freshness of greens. Historically, such salads are popular in Northern European gastronomy where salmon is a traditional product. The taste of the salad is rich and harmonious with a slight acidity from balsamic vinegar that highlights the softness of the salmon. The creamy texture of the dressing based on mayonnaise and egg yolk emphasizes the richness of the ingredients. It is perfect for a festive table or a light dinner, delighting with a combination of different textures—from dense pieces of fish to airy whites and crispy onions. The salad pairs wonderfully with white wine and fresh baguette, while adding dill gives it fresh notes making the flavor even more expressive.
1
Boil the mushrooms, cut them in half, and marinate in balsamic vinegar.
- Canned champignons: 1 jar
- Balsamic vinegar: 2 tablespoons
2
Finely chop the onion and pour boiling water over it.
- Onion: 1 head
3
Boil the rice, rinse it, and let it cool.
- Rice: 200 g
4
Cut the smoked cheese into sticks.
- Smoked cheese: 100 g
5
Remove bones from the lightly salted salmon and cut it into small pieces.
- Lightly salted salmon: 200 g
6
Boil the eggs hard and separate the whites from the yolks. Cut the whites into strips.
- Chicken egg: 2 pieces
7
For the dressing, whisk mayonnaise with lemon juice and crushed yolk.
- Chicken egg: 2 pieces
8
Combine all components and dress the salad. Add salt and sprinkle with chopped greens.
- Salt: to taste
- Dill: 1 bunch