- 500 g hot smoked salmon
- 5 king Edward potatoes (or some other soft kind, this is important as it draws up the dressing)
- 3 large green apples
- 1 lemon squeeze (for the water you put your apples in if they’re waiting around to be mixed in the salad)
- 5 tbsp rapeseed oil (as mentioned in previous posts, olive oil is not at home with Swedish flavours)
- 2 tbsp white vine vinegar
- 1/2 tbsp dijon mustard
- Salt to taste
- Pepper to taste
- 1 large bunch fresh dill, finely chopped
- 1 pack of chives, finely chopped
Start by peeling and cutting your potatoes into the salad size you prefer, then boil under a careful eye as they really shouldn’t be overcooked – King Edward is a sensitive sort for this. In the meantime peel, core and and thinly slice your apple slices, and put them in a bowl of water with little lemon juice in it to keep them from browning. Make your dressing by mixing everything but the finely cut herbs in a jar, and give it a good shake. Then add the herbs, and put to one side. If the potatoes are done at this point, you may want to mix them with your drained apples and softly mix in the dressing (be careful not to crush the potatoes whilst doing this). If you want the salad to look pretty, cut out a beautiful part of the salmon and place on top of your potatoes and apples, with some dill decorating it. However, it tastes better if you – again, carefully – mix it all together as the round smokiness of the salmon then infuses with the apple.
Serve with some rye bread and blonde beer. Enjoy.
Just look at that beauty.