Smoked Salmon-Potato Salad
Recipe information
Yield
makes 4 servings
Ingredients
Gravlax
Preparation
Step 1
Put the potatoes in a small pot, cover with cold water, add a sprinkling of salt, and bring to a boil. Reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool.
Step 2
Whisk the shallots, vinegar, and olive oil together in a small bowl. In a large bowl, mix the potatoes, celery, onion, croutons, and salmon. Stir in half the dressing, season with salt and pepper, toss, and add more dressing to desired taste. Add the bacon and toss again. To serve, divide the salad among four plates. Place one warm flan on each plate. Place two asparagus tips on top of each flan and add the rest to the salad.
Gravlax
Step 3
Place the salmon on a plate. Use tweezers, pincers, or needle-nose pliers to remove visible bones. Mix all the remaining ingredients together and gently pack onto the fish. Wrap the fish in plastic wrap and refrigerate at least 8 hours, or up to 12 hours. Brush off the salt mixture, lightly rinse the fish, and pat dry with paper towels. Dry the salmon in the refrigerator, uncovered, overnight. To serve, cut the salmon into thin slices. Wrapped in plastic, the uncut salmon will last up to 5 days refrigerated. Slices will oxidize quicker—they should be eaten in 1 to 2 days.
