Salad with canned salmon, olives and capers
4 servings
30 minutes
This salad with canned salmon, olives, and capers is a vibrant dish of Hungarian cuisine that combines simplicity of preparation with refined taste. Salmon adds richness to the salad, while Kalamata olives and capers bring Mediterranean zest. Lemon juice and olive oil enhance the freshness of the ingredients, and red onion adds a slight sharpness. Historically, such dishes emerged as quick and nutritious snacks available year-round. The salad is perfect as a standalone dish or as an accompaniment to fresh bread or crispy toasts. It’s an excellent solution for a light dinner or snack that brings together rich flavors and textures in an elegant gastronomic ensemble.
1
Prepare all the ingredients.
2
In a small bowl, mix the flaked fish, olive oil, lemon juice, finely chopped olives, finely chopped onion, finely chopped capers, and parsley.
- Canned salmon: 70 g
- Extra virgin olive oil: 1 tablespoon
- Lemon juice: 1 tablespoon
- Kalamata olives: 2 pieces
- Red onion: 1 head
- Chopped parsley: 1 teaspoon
- Capers: 1 teaspoon
3
Mix well.
