Let the potatoes cool and scrape the eggs into cold water. Peel the eggs. Cut the potatoes, smoked salmon and eggs into more or less equal pieces.
Ingredients for 4 People
- 175 grams of potatoes
- 175 grams of (warm) smoked salmon
- 50 grams of boiled egg
- 10 grams of capers
- 60 grams of crème fraîche
- 120 grams of Marne Honey Mustard Sauce
- 1 pinch of dill
Cook the potatoes and eggs hard (approx. 4-5 minutes). Let the potatoes cool and scrape the eggs into cold water. Peel the eggs. Cut the potatoes, the (warm) smoked salmon and the eggs into more or less equal pieces. The potatoes can be cut a little coarser, because they shrink during mixing. In a large bowl, mix together the crème fraîche, capers, a pinch of dill and the Marne Honey Mustard Sauce. Then carefully add the ingredients to the sauce. Let it rest so that the flavors can blend well. The salad is at its best when you let it rest in the fridge overnight.