Salmon salad

Ingredients for Salmon salad

Instructions for Salmon salad

To prepare the Salmon salad recipe, please follow these instructions:

Bring lightly salted water to a boil with a few peppercorns, a few cloves and a snippet of lemon zest. Came the salmon slices in the Pan, still under full burner, and when the water starts to boil again: take the pan off and came a little splash of cold water for salmon stand in the water. let 10-15 min. Take it up to cool, possibly in the fridge and if applicable. for the day after.

Mix mayonnaise and whipping cream good to a texture as "thick white sauce". Season with a bit of Dijon mustard (the taste to be just barely glimpsed) and a little salt and possibly lemon juice.

Arrow legs and skin from the salmon pieces and part salmon meat up into two types: The fine and pure ca. 2 cm x 2 cm. and all that "crumbled" (including the gray fatty). The crumbled portion added in mayonnaisen and whipped/blended into it is completely integrated into the gravy. Will be the gravy too thick will take you a little more cream in. (Taste, if desired, again the gravy to) Turn the regular salmon pieces in and server after the opportunities you have decked out, URf.eks. with lettuce leaves, lemon fans, little shrimp-it's up to you.

Tips:
Bon appétit — but it is a calorie bomb!