Smoked Salmon Salad

Smoked salmon is a versatile fish item. Enjoy it for brunch, lunch and dinner. Try this delicious recipe created by Chef Ivan Bailey. A salad with a twist, made with potatoes, apples and hollandaise sauce.


This item was featured in Sysco's Virtual Kitchen: Bunch of Brunch Product Festival.

Servings: 2 or 1 large platter


Ingredients:

100 g fingerling potatoes

1 kg or 500 g pack of smoked salmon, Atlantic or Steelhead

3 egg yolks

225 g butter

25 g green apples, julienne

80 g pickled red pearl onions, sliced

40 g celery root

35 g sour cream

1 bunch of chervil

5 ml champagne vinegar

Olive oil for drizzle

Salt and pepper to taste


Directions:

  1. Defrost the smoked salmon per package instructions.

  2. Cook fingerling potatoes in salted water until tender (20 min). Once cooked allow to cool off and peel with a knife, slice in half and set aside.

  3. Wash celery root thoroughly and pat dry. Wrap whole in foil paper with a little olive oil and roast in the oven at 350°F for 1 hour or until tender. Once tender remove from the oven and allow to cool, peel the skin off and dispose. Take the celery and cut into similar size as the potatoes and set aside.

  4. Melt your butter in pot and clarify for the hollandaise, meanwhile place the eggs yolks in a stainless-steel bowl and place over a simmering pot of water (double boiler). Add the champagne and whisk the egg yolks. Do not stop whisking until you have a sabayon consistency or a light-yellow colour. Remove the bowl from the pot and slowly pour the clarify butter in continuous stream while still whisking. The result is like a mayonnaise.

  5. Once the hollandaise is done mix in 1 tbsp of sour cream and fold. Season to taste, if you need to add more vinegar, this is the perfect time to add it.

  6. Place potatoes, celery root, apples and pickled onions in a bowl and toss in with salt and pepper to taste.

  7. Place the sauce in the centre of the plate, add your salad on top of your sauce then place slices of smoked salmon on top of the salad. Garnish with chervil and a little olive oil drizzle.