Salmon Steaks with Chives and Potato Salad

Ingredients

• 1 kg waxy potatoes
• 5 eggs
• 4 pickled cucumbers
• 20 g hazelnut kernels
• 2 tbsp chive rolls
• 150 g mayonnaise
• 2 tbsp wine vinegar
• Salt
• Pepper (freshly ground)
• 8 salmon fillets (about 100 g each)
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes. Peel, let cool, then slice. Hard‑boil the eggs, cool, peel, chop one egg and cut the rest into strips. Dice the cucumbers and chop the hazelnuts. Mix both with chives, mayonnaise, and broth; season with salt, cucumber brine, and pepper. Fold into the potatoes and let sit for about 10 minutes. Taste and transfer to bowls. Arrange the egg strips on top.

2. 2.

   Wash the salmon, pat dry, season with salt and pepper, then sear in hot oil for 2–3 minutes per side until golden brown.

3. 3.

   Serve the salad with the salmon (optionally atop chive bundles).