(Salmon salad - Our recipe)

500 g (1,1 lb) fresh salmon
300 g (10 1/2 oz) green beans
200 g (7 oz) cherry tomatoes
3 hard-boiled eggs
6 little potatoes
85 g (3 oz) black olives, halved
2-4 tablespoons capers in vinegar
4-6 anchovy fillets in oil, cut into small pieces
2 tablespoons dried chives
2 tablespoons dried parsley
8 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Lettuce
Salt

Time:
preparation: 30 minutes
cooking: about 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Clean and wash green beans, steam them and, when they're cold, cut everyone into two or three pieces. Peel potatoes, steam them and cube. Boil cherry tomatoes for 30 seconds, cool them and peel. Steam the salmon, peel it, remove the bones and cut into pieces. Divide the hard-boiled eggs into slices.
Put all these ingredients in a large bowl but remember to put apart some egg slices to garnish your dish at the end. Add the aromatic herbs and olives. Prepare the dressing: put the olive oil, vinegar, capers and anchovy pieces in a little bowl and stir vigorously. Pour it into the salmon salad and stir with delicacy; then season to taste with salt and stir again.
Meanwhile wash some lettuce leaves, pat dry with absorbent kitchen paper and arrange them on a serving plate. Pour your salmon salad over the lettuce leaves and garnish with the eggs slices put apart.
Your dish is ready!

Note

- This dish is very tasty. You can serve it as one-plate dish accompanied with a green salad or in a buffet together with other dishes in every season.
- You can prepare this dish in advance but you have to chill it until you have to serve it. In this case it would be better to take it away from the fridge at least 30 minutes before serving.
- Don't cut the fish and all the vegetables into too little pieces otherwise, when you stir your salad, the ingredients could break up too much.
- You can prepare this dish all year choosing fresh or frozen ingredients and fresh or dried aromatic herbs. In winter you have to serve it at room temperature.
- If you want to learn how to fillet the salmon for other recipes, consult our cookery school!