Potato salad with salmon and fennel

It’s salad season, so let’s eat salads!
watermelon salad very refreshing will wait a little longer. But, for sure, as soon as I leave this damn cardigan, I prepare myself one! In the meantime, I make potato salads instead. I like!

Small early potatoes are perfect for this.
Accompanied by fennel for crunch and freshness, and salmon, it is a really pleasant dish to taste while watching the rain fall.
And certainly also just as good with a ray of sunshine…

Potato salad with salmon and fennel:

1 kg of potatoes (Île de Ré)
2 salmon fillets
1 small fennel
olive oil
1/2 tsp fennel seeds
1 tbsp lemon juice
salt pepper

Wash the potatoes by scrubbing them. It is not necessary to peel them.
Cut them into thick slices and steam them for about 25 minutes.

Arrange them in a dish.
Season.

Peel the fennel and slice it as thinly as possible using a mandolin.
Arrange it over the potatoes.
Drizzle with lemon juice and a drizzle of olive oil.

Cut the salmon fillets into cubes.
Cook them in a spoonful of olive oil with the fennel seeds without turning them over for a few minutes.

Arrange the salmon on the salad.

This salad is eaten warm.
I advise you to accompany it with toasted bread.

To finish: to give more flavor to my salad, I tested the new Brum’Cuisine. I added a touch of dill to this salad at the very last moment. It’s handy when you don’t have fresh grass in the garden (or when it’s raining too much to get some).
It is a product that is made near my home, in Auvergne.
I really like this brand’s essential oil sprays and I bought some in my supermarket some time ago. Finally, the only problem I have with this kind of product is that I always forget to use them…

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