- 250 GRAM SALMON FILLET
- 2 EGGS, boiled 8 minutes, peeled and quartered
- 1/2 SWEET PEPPER, in thin strips
- 1/2 ONION, chopped
- 2 TBSP LEMON JUICE
- HANDFUL DILL, cut
- 1/2 APPLES, peeled, cleaned and cut
- 8 TBSP SOUR CREAM
- 2 TBSP MAYONNAISE
- 4 SLICES BROWN BREAD
|
- 200 GRAM FRENCH BEANS, cleaned and cooked 10 minutes
- 1 ONION, chopped
- 20 BLACK OLIVES
- 4 TBSP OLIVE OIL
- 3 TBSP WHITE VINEGAR
- 100 GRAM SHRIMPS
- 50 GRAM FRESH ANCHOVIES
- 2 EGGS, hard boiled and quartered
- 300 GRAM NEW POTATOES, boiled 10 minutes and quartered
- 1 SMALL CAN OF TUNA
|
Stir the sour cream
and the mayonnaise together and add pepper and salt to taste. Put the
salmon in a pan with the lemon juice and a little oil; put a lid on
and heat on low heat for 10 minutes. Allow the salmon to cool down and
cut it in pieces. Mix all ingredients and serve the salad on brown bread.
|
Put, for the dressing,
the olive oil and vinegar and salt and pepper together and whisk. Put
all the other ingredients in a large bowl, pour the dressing on top
and toss before serving.
|
