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Kacey Taylor
Potato salad with smoked salmon
Potato salad with garden peas, eggs, warm smoked salmon, rucola, eggs, dill, low-fat curd mayonnaise, white wine vinegar and capers.
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Ingredients
Directions
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Cut the potatoes into pieces of 2 cm and cook in 10 min. Until al dente. Cook the garden peas for the last 2 minutes.
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Drain and let cool on a large, flat dish.
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Meanwhile, boil the eggs hard in 8 minutes. Let them scare, peel them and cut roughly.
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Cut the dill finely and mix in a bowl with the cottage cheese, mayonnaise, capers and vinegar.
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Put the potatoes, peas and eggs through and season with salt and pepper.
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Divide half of the potato salad over the bottom of the pots. Distribute the rocket over it.
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Divide the fish into large pieces and lay on the lettuce. Put the potato salad and arugula on top.
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Garnish with the dill. Close the pots and store in the refrigerator.
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Nutrition
485Calories
Sodium28% DV670mg
Fat29% DV19g
Protein60% DV30g
Carbs15% DV45g
Fiber32% DV8g
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