Potato and salmon salad with fennel and Brussels sprouts

Ingredients for 4 servings:

• 6 thick potatoes
• 1 jar of pickles
• 3 salmon fillets
• ½ handful of Brussels sprouts
• 2 large onions
• 2 cloves garlic
• 1 bulb(s) fennel, thick
• 3 pinches of salt
• 2 pinches of pepper
• 1 tbsp lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Boil the boiled potatoes in salted water. Finely chop the onions and fennel and fry them in a pan with oil, but add the garlic later, as it will taste bitter otherwise. Remove the onions and garlic, dice the salmon, and fry them in the garlic and onion oil. Peel the Brussels sprouts and cook them in salted water with a pinch of sugar. After the appropriate cooking time, peel the potatoes and dice them, soak them in the cucumber juice, and let them simmer. Then add the fried salmon to the onions, fennel, and garlic, halve the Brussels sprouts, and mix everything together. Season to taste with salt, fresh pepper, and lemon. Tip: If you don’t like Brussels sprouts or garlic, you can omit these ingredients.