Green Bean Salad with Eggs, Baked Potatoes and Salmon
4 servings
40 minutes
This salad is a true embodiment of European gastronomic sophistication. Its roots can be found in the traditions of Scandinavian cuisine, where salmon and potatoes are constant companions of many dishes. Baked potatoes give the salad a warm, velvety texture that gently complements the freshness of green beans. Smoked salmon reveals the richness of marine flavor, while eggs add richness and balance. Low-fat sour cream with dill acts as the perfect sauce, uniting the ingredients into a harmonious composition. This salad is an ideal option for a light yet hearty dinner or an exquisite lunch that will gift you a symphony of freshness, tenderness, and subtle smokiness.
1
Slice the potatoes and boil them in salted water until cooked, then brush the slices with vegetable oil and place them in an oven preheated to 180 degrees for ten minutes.
- Potato: 400 g
- Vegetable oil: 30 ml
- Salt: to taste
2
Boil the eggs hard (seven minutes after the water boils is the perfect result). Break the salmon into large fillet pieces. Boil the beans in salted water until ready (five to six minutes), then cool immediately to prevent further cooking and color loss.
- Chicken egg: 4 pieces
- Hot-smoked salmon: 200 g
- Green beans: 150 g
- Salt: to taste
3
Place potatoes, beans, salmon, and halved eggs on a plate. Serve low-fat sour cream mixed with chopped dill in a small bowl as a sauce.
- Potato: 400 g
- Green beans: 150 g
- Hot-smoked salmon: 200 g
- Chicken egg: 4 pieces
- Sour cream: 100 g
- Dill: 10 g
