Potato Salmon Salad with Black Root Puffers

Ingredients

• 400 g small, waxy potatoes
• 4 eggs
• 200 g pickled cucumbers
• 200 g smoked salmon
• 1 Red Onion
• 1 tsp spicy mustard
• 1 tsp Honey
• 4 tbsp plant oil
• 2 tbsp Apple cider vinegar
• 2 tbsp lemon juice
• 2 tbsp freshly chopped dill
• dill sprigs (for garnish)

Instructions

1. 1.

   Wash the potatoes and steam for about 25 minutes until cooked. Let them cool slightly, then peel and slice thinly. Boil the eggs hard, cool, peel, and quarter. Slice the pickles thinly. Cut the salmon into strips or small pieces. Peel, quarter, and slice the onion into strips.

2. 2.

   Whisk together mustard, honey, 1-2 tbsp pickle juice, vinegar, lemon juice, and dill. Season with salt and pepper, then fold in the prepared salad ingredients.

3. 3.

   Serve garnished with dill sprigs.

4. 4.

   Optionally serve with black root rösti on the side.