Layered Fish and Potato Salad

1. 1 Mayonnaise 40 g
2. 2 Sour cream 15%pack 300 g ≈ $1.60 25 g
3. 3 Vinegar 9% 12 ml
4. 4 Onions≈ $1.60 per kg 20 g
5. 5 Green onionspack 50 g ≈ $1.30 8 g
6. 6 Pink salmon steakspack 600 g ≈ $8.00 100 g
7. 7 Hard cheesepack 200 g ≈ $2.70 50 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Parsleypack 50 g ≈ $1.50 5 g
10. 10 Potatoes≈ $2.19 per kg 60 g

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

Method

1. Boil the potatoes¹⁰ in their skins for 20–25 minutes until tender, cool, and peel.

2. Poach the pink⁶ salmon in salted water for 10–12 minutes until the flesh turns opaque and flakes easily, then cool and break into boneless chunks.

3. Finely chop the onion⁴, cover with diluted vinegar (water), and let sit for 10 minutes, then drain.

4. Grate the potatoes¹⁰ and cheese on a box grater. Chop the herbs finely. Mix mayonnaise with sour² cream.

5. Layer the potatoes¹⁰, sauce, salmon, pickled onions⁴, cheese, and herbs, lightly brushing each layer with sauce.

6. Top with the remaining sauce, sprinkle with herbs, and chill for 15 minutes.