HFM - Lunch: salad - Meal Salad with Salmon
with potatoes and green beans
Labels:
Recept
Allergenen :
Vis
•Eieren
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd20 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
/ Voor 2 personen
150 gram
Warmgerookte zalmsnippers
(Bevat Vis)
300 gram
Krieltjes
4 stuk(s)
Ei
(Bevat Eieren)
200 gram
Sperziebonen
30 gram
Kappertjes
60 gram
Veldsla
125 gram
Rode cherrytomaten
Zelf toevoegen
3 el
[Plantaardige] mayonaise
naar smaak
Peper en zout
3 tl
Mosterd
1 el
Wittewijnazijn
1 el
Honing [of plantaardig alternatief]
1 el
Extra vierge olijfolie
Voedingswaarden
Energie (kJ)3208 kJ
Energie (kcal)767 kcal
Vetten49.4 g
waarvan verzadigd8.6 g
Koolhydraten38.5 g
waarvan suikers11.5 g
Vezels10.7 g
Eiwitten39.5 g
Zout2.6 g
Benodigdheden
•Pan
•Kom
•Steelpan
•Grote saladekom
•Bord
•Kleine kom
Instructies
1
- Boil plenty of water in a pot or saucepan and cook the baby potatoes for 15 - 17 minutes until done.
- Discard the tips of the green beans and then cut into thirds.
- Transfer the green beans to a pot or saucepan and cover with a shallow layer of water. Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 4 - 6 minutes until al dente.
2
- Boil plenty of water in a saucepan. Carefully transfer the eggs to the water and boil for 6 - 8 minutes. Rinse the eggs under cold water, then remove the shell and cut the eggs in half.
- In a bowl mix the salmon flakes with the capers, mayonaise and 1/2 tsp of mustard per person. Season to tast with salt and pepper.
3
- In a large salad bowl mix the extra vierge olive oil, white wine veingar, honey and rest of the mustard. Season the dressing to taste with salt and pepper.
- Quarter the cherry tomatoes and half the boiled baby potatoes.
- Mix the dressing with the lettuce, green beans, cherry tomatoes and baby potatoes.
4
- Divide the salad over plates and top with the eggs.
- Coat 2 small bowls with a little bit of olive oil and divide the salmon mixture over the bowls, press the mixture down firmly with the back of a spoon.
- Put a plate on top of the small bowl and turn around carefully, releasing the salmon tartar from the bowl onto the place.
- Use a spatula to scoop the tartar of the small plate and place it on top of the salad.
