Layered Salmon Under the Fur Salad

1. 1 Salmon filletpack 400 g ≈ $10.50 50 g
2. 2 Red caviarpack 140 g ≈ $16.00 25 g
3. 3 Potatoes≈ $2.19 per kg 120 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Mayonnaise 40 g
6. 6 Carrots≈ $1.50 per kg 40 g
7. 7 Onions≈ $1.60 per kg 20 g
8. 8 Dillpack 50 g ≈ $1.80 8 g

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

Method

1. Boil the potatoes³ and carrots⁶ in their skins for 20–25 minutes until tender, and hard-boil the egg for 10 minutes. Poach the salmon¹ in salted water for 8–10 minutes until done, then cool.

2. Peel the vegetables and egg. Grate the potatoes³, carrots⁶, and egg on a large grater, cube the salmon¹, finely chop the onion⁷, and roughly chop the dill⁸.

3. Spread the grated potatoes³ on a plate, press down with a spoon, and coat with mayonnaise.

4. Layer the salmon¹ evenly over the potatoes³, sprinkle with onion⁷, and coat with mayonnaise.

5. Spread the grated egg, coat with mayonnaise, then layer the carrots⁶ and coat with mayonnaise again.

6. Chill the salad in the fridge for 30 minutes.

7. Garnish with red² caviar and dill⁸ before serving.