I had some dill left over from having made this soup the other day and it's impossible to have dill in the kitchen without thinking at some point of gravad lax; this salad is, therefore, a kind of riff on that classic dish and its traditional accompaniment of dill and mustard sauce.
I roasted a little piece of salmon, but you could just as well poach or sauté it, or even buy one of those little packets of ready cooked salmon from the supermarket.
I wouldn't be tempted to use olive oil in the dressing - you want something neutral.
for the salad:
125g cooked salmon, flaked
125g cooked new potatoes, quartered
50mm piece of cucumber, cut into large dice
¼ small red onion, thinly sliced
1 hard-boiled egg
a handful of salad leaves
¼ of a lemon
for the dressing:
3 tbsps groundnut oil
1 dsp white wine vinegar
1 dsp dijon mustard
1 tsp acacia honey
salt + black pepper
1 dsp of finely chopped dill
To make the dressing: in a small bowl, whisk together everything except the dill and taste for seasoning/sweetness. Now add the dill and briefly whisk.
In another bowl, combine the salmon, potatoes, cucumber and onion; pour the dressing over and mix gently .
Separate the white of the egg from the yolk. Finely grate the white and crumble the yolk.
Place a handful of salad leaves on a plate. Spoon over the salmon/potato mixture. Finally, scatter over the crumbled/grated egg, squeeze the juice from the lemon quarter over the salad and serve.
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