Blitz potato salad with salmon cubes

Name: Blitz potato salad with salmon cubes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Eggs; 3 Gherkins (glass); 1 jar (50 g) Gourmet capers; 1 kg Potato salad with crème fraîche; 1 collar Chives; 750 g Salmon fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g clarified butter

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Eggs
3 Gherkins (glass)
1 jar (50 g) Gourmet capers
1 kg Potato salad with crème fraîche
1 collar Chives
750 g Salmon fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g clarified butter

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Cut cucumbers into fine strips on a vegetable slicer. Drain the capers. Drain eggs, quench and peel. Put potato salad in a bowl, cut the eggs with the egg slicer once lengthwise and then crosswise into pieces and add to the salad.
2
Fold in cucumbers and capers. Wash chives, dab dry, cut into small rolls and add to salad. Wash salmon, dab dry and cut into pieces. Season with salt and pepper. Heat clarified butter in a pan.
3
Fry the salmon in it for 2-3 minutes, turning at the same time. Season potato salad to taste again. Arrange salad and salmon on plates.