Catch Me, Fishy! Salad

1. 1 Pink salmon steakspack 600 g ≈ $8.00 80 g
2. 2 Button mushrooms≈ $7.50 per kg 80 g
3. 3 Eggspack 10 pcs ≈ $1.89 2 pcs
4. 4 Processed cheesepack 200 g ≈ $3.00 40 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Frozen cranberriespack 300 g ≈ $3.00 35 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 14 g
8. 8 Soy sauce 6 ml
9. 9 Pepper mix 35 g
10. 10 Ground black pepper 1 g
11. 11 Carrots≈ $1.50 per kg 60 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach the pink¹ salmon in salted water with onion, carrot¹¹, and dried spices for about 10 minutes

2. Cool the fish and flake it into chunks

3. Chop the mushrooms into medium cubes

4. Mix sour⁷ cream, soy sauce, and a blend of hot sauces for the dressing

5. Arrange the mushrooms over the fish without drizzling the dressing yet

6. Cube the hard-boiled eggs³, place them over the mushrooms, and lightly drizzle with dressing

7. Top with cubed processed⁴ cheese and drizzle with the remaining dressing