Salmon steak with potato salad

Ingredients for 4 servings:

• 4 eggs
• 750 g boiled jacket potatoes
• 1 small jar of pickled gherkins (370 ml)
• 1 bunch of chives
• 50 g hazelnuts
• 200 ml mayonnaise
• 3 tbsp vinegar (white wine vinegar)
• 100 ml vegetable broth, instant
• Salt
• 4 steaks (salmon steaks) 180 g each, fillet middle pieces)
• 2 tbsp oil
• 1 lemon(s), juice of half a

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the eggs for 10 minutes, then rinse in cold water. Set aside 1 egg and roughly chop the rest. Slice the potatoes. Drain the cucumbers, reserving the liquid. Dice the cucumbers, rinse the chives, and shake dry. Cut half of the chives into small rings. Roughly chop the nuts and mix with mayonnaise, vinegar, vegetable stock, and a little cucumber juice; season with salt and pepper. Mix the dressing with the potatoes, cucumbers, chives, and chopped eggs. Rinse the salmon and pat dry. Heat oil in a pan. Drizzle the salmon with lemon juice and season with salt and pepper. Fry in the hot pan over medium heat for 3 to 4 minutes on each side. Serve the salmon steaks with the potato salad and garnish with egg wedges, chives, and lemon slices (untreated), if desired.