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Heather W.
Salmon slug
Salmon salad with potatoes, paprika, pickle, onion and garlic.
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Ingredients
Directions
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Peel and cut the potatoes into cubes of 1 cm. Boil them in water with salt in 10 min. Until done. Drain and let cool.
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Let the salmon drain, remove the salmon with a fork and remove any skin and bones.
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Chop the onion and cut the pickle into thin slices. Clean the peppers and cut into small cubes.
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Add the salmon to the potato cubes together with the pickles, bell pepper, onion and the silver onions and mix well.
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Mix the mayonnaise, crème fraiche, ketchup and mustard. Season with pepper. Scoop through the salmon salad.
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Slice the parsley. Spoon 1 roll of roll salad on each plate with an ice cream roll, sprinkle with paprika and garnish with parsley.
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Nutrition
235Calories
Sodium32% DV760mg
Fat15% DV10g
Protein34% DV17g
Carbs6% DV19g
Fiber4% DV1g
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