Mimosa Salmon Salad

1. 1 Salmon filletpack 400 g ≈ $10.50 80 g
2. 2 Potatoes≈ $2.19 per kg 60 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Hard cheesepack 200 g ≈ $2.70 30 g
7. 7 Mayonnaise 40 g
8. 8 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Boil potatoes² and carrots³ in their skins for 20–25 minutes until tender, hard⁶-boil the egg for 10 minutes, then cool and peel everything.

2. Poach the salmon¹ in salted water for 10–12 minutes until firm, cool, and flake with a fork, removing bones.

3. Finely chop the onion⁵, scald with boiling water, and drain well. Chop the dill⁸.

4. Grate the potatoes² on a large grater, the carrots³ on a fine one, and the cheese on a large one. Dice the egg white and mash the yolk separately.

5. Layer in this order, spreading mayonnaise between each: potatoes², salmon¹, onion⁵, carrots³, egg white, cheese.

6. Top with egg yolk and dill⁸, then chill for 20 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.