Potato salad with salmon and sorrel
4 servings
40 minutes
Potato salad with salmon and sorrel is an exquisite dish of Russian cuisine that combines the tenderness of fish, the freshness of greens, and the nourishment of potatoes. Historically, sorrel was valued for its bright flavor and health benefits, while salmon symbolizes abundance and sophistication. In this recipe, potatoes gain softness and warmth, while the sorrel sauce adds a refreshing tang and lemon aroma. Quickly fried over high heat, the salmon retains its juiciness and tenderness, harmoniously complementing the dish's texture. The salad is perfect for both a light dinner and a festive table, delighting guests with its flavor combination and elegant presentation. It can be served warm to reveal deep aromas or chilled to enjoy the refreshing notes of sorrel and lemon.
1
Clean and finely slice the shallots. Place them in a saucepan, pour in the wine, and set over low heat. Simmer for about 5 minutes until the wine evaporates.
- Shallot: 1 piece
- Dry white wine: 60 ml
2
Wash the potatoes well with a brush, place them in a pot, cover with cold water and bring to a boil. Add salt, reduce heat and simmer for 20 minutes until cooked. Drain the water and let cool slightly.
- New potatoes: 600 g
- Salt: to taste
3
While the potatoes are boiling, remove the stems from the sorrel. Place the leaves in a blender and chop with olive oil, zest, lemon juice, and honey. Season with salt and pepper.
- Sorrel: 1 bunch
- Olive oil: 80 ml
- Grated lemon zest: 15 g
- Lemon juice: 2 teaspoons
- Honey: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Peel the still warm potatoes and cut them into large wedges, place in a bowl and add the shallots sautéed in wine. Drizzle with half of the sorrel sauce and gently mix.
- New potatoes: 600 g
- Shallot: 1 piece
- Sorrel: 1 bunch
- Olive oil: 80 ml
- Grated lemon zest: 15 g
- Lemon juice: 2 teaspoons
- Honey: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Cut the salmon fillet into small pieces. Heat a pan with olive oil over high heat and fry the fish fillet for 1-1.5 minutes on each side (depending on the thickness of the piece). Place the fish on a paper towel.
- Salmon fillet: 500 g
- Olive oil: 80 ml
6
Transfer the salmon to a bowl with potatoes, season with salt, gently mix, drizzle with the second half of the sorrel sauce, and serve.
- Salmon fillet: 500 g
- New potatoes: 600 g
- Salt: to taste
- Sorrel: 1 bunch
- Olive oil: 80 ml
- Grated lemon zest: 15 g
- Lemon juice: 2 teaspoons
- Honey: 1 teaspoon
- Ground black pepper: to taste
