Catch Me, Fish Salad with Pink Salmon and Mushrooms

1. 1 Pink salmon steakspack 600 g ≈ $8.00 100 g
2. 2 Onions≈ $1.60 per kg 20 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Button mushrooms≈ $7.50 per kg 80 g
5. 5 Sunflower oil 5 ml
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Processed cheesepack 200 g ≈ $3.00 40 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Sour cream 15%pack 300 g ≈ $1.60 25 g
10. 10 Soy sauce 6 ml
11. 11 Pepper mix 1 g
12. 12 Salt 2 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 a bay leaf, a slice of onion², and a carrot³ for 10–12 minutes until tender. Cool completely.

2. Hard-boil the egg for 10 minutes, shock in cold water, peel, and chop into small cubes.

3. Finely chop the remaining onion² and mushrooms, then sauté in oil for 7–8 minutes until golden. Cool.

4. Cube the poached carrot³ and flake the salmon into bite-sized pieces, discarding bones.

5. Mix sour⁹ cream, soy sauce, and the remaining spice blend for the dressing. Finely chop the dill⁸.

6. Layer the ingredients: salmon, mushrooms with onion², then carrot³. Lightly drizzle with dressing.

7. Top with the egg cubes, then scatter processed⁷ cheese cubes over, drizzle with remaining dressing, and sprinkle with dill⁸.