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Home Salade met spruiten, gerookte zalm en ei

Recipes

Last week I was delighted to receive a meal box from Hello Fresh containing ingredients and recipe inspiration for no less than five days. I was actually home for three evenings (which is pretty rare for me 😉) so I could happily get to work with all the tasty things from the box. On the first day we fancied a nice Dutch meal, something we don’t eat all that often. In fact, I haven’t boiled a potato in the past five years. Still, the salad with potato, lettuce, salmon and sprouts sounded delicious to us — and it fit perfectly with our wish for a truly Dutch dish.

Recipe

Salad with Brussels sprouts, smoked salmon and egg

This hearty salad combines boiled Roseval potatoes and sautéed Brussels sprouts with smoked salmon and a soft‑boiled egg. Finished with a bright dressing of balsamic vinegar, honey and mustard, it makes a complete meal for two.

Course	Side dish
Kitchen	Northern European
Servings	2-3

Preparation time

Preparation time	30 min
Total	30 min

Equipment

saucepan
frying pan
large pot
salad bowl

Ingredients

500 g Roseval potatoes
300 g Brussels sprouts
2 free-range eggs
1/2 head of lettuce
160 g smoked salmon
3 sprigs dill
4 tbsp olive oil
2 tsp balsamic vinegar
1 tsp honey
1 tsp mustard
salt and pepper

Salad with Brussels sprouts, smoked salmon and egg

1. Thoroughly wash the potatoes and cut into wedges. Put them in a pan and cover with just enough water. Boil the potatoes for 12–15 minutes. In the last 7 minutes, add the eggs to cook with them.

2. Meanwhile, remove any dirty outer leaves from the Brussels sprouts and halve them. When the potatoes are done, drain them and let them steam off uncovered. Cool the eggs under cold running water.

3. Heat some olive oil in a frying pan and fry the sprouts on high heat for 2 minutes. Add 100 ml water, season with pepper and salt and let simmer, covered, for 6 minutes over medium heat.

4. Remove 2 nice outer leaves from the lettuce and place them on the plates. Wash the rest of the lettuce, chop it and put it in a salad bowl.

5. Slice the smoked salmon thinly. Finely chop the dill. In a bowl, mix half the dill with the olive oil, balsamic vinegar, mustard, honey and salt and pepper to make a dressing. Add the potatoes, sprouts and dressing to the salad bowl.

6. Divide the salad among the plates that already have a lettuce leaf on them. Peel the egg and cut in half. Garnish the salad with the egg, the salmon, the remaining dill and salt and pepper. Enjoy your meal!

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Roseval potatoes are ideal for this salad because they stay firm after boiling and have a slightly nutty flavour. You can also substitute another waxy potato variety if Roseval isn’t available.

Want to lighten the salad? Replace the smoked salmon with smoked trout or omit the egg. The dressing with balsamic vinegar, mustard and honey also goes great with other vegetables like roasted beets or fennel.

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