Makes: 4 servings
Time: 30 Minutes
The mixed pickled vegetable on this healthy food masterpiece may seem extravagant, but this restaurant quality salad topped with the taste of fresh smoked salmon can be done in a short amount of time to fit into your busy schedule.
3/4 cup fermented pickle juice
1/4 cup extra virgin olive oil
1 clove garlic (you can use either garlic preserved in the pickle juice or fresh garlic)
1 tsp dijon mustard
1 tbsp honey
5 medium potatoes (I use organic red potatoes)
2 tbsp capers (stems removed)
1/2 sweet red onion
2 tbsp dill
2 tbsp parsley
8 slices smoked salmon
ground black pepper to taste
salt to taste
Cut the potatoes into bite size. Steam for 15 minutes or until just tender. Take care not to overcook the potatoes. Set the potatoes aside and let cool.
Finely dice the onion, slice or halve the capers, finely chop the dill and parsley, cut smoked salmon into bite size if desired. Add all to the potato bowl.
Mince the garlic, then combine with fermented pickle juice, extra virgin olive oil, Dijon mustard, honey, and juice of half lemon. Whisk together until smooth.
Toss the salad and dressing together. Add salt and pepper to taste.
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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