Sunday, July 1, 2012

Summer Salmon Salad - Polish Style

Canned salmon!  Yes indeed, canned salmon has a place in every pantry.  It has more flavor than canned tuna and offers a world of options for a light healthy meal when time is short or you’ve had a hard day and your energy tank is running on fumes. 

The fishing industry in Poland is growing rapidly as eating fish is becoming even more popular.  Baltic salmon, as in this photo,  is a unique Polish specialty item.  Unlike fatty farm-raised salmon, its firm flesh is only slightly pink (after cooking it is nearly white). Whether cooked or smoked, wild salmon provides amazing taste sensations far superior to the farmed varieties.  It is available in cans and can be also eaten raw when salted.  Have you ever tried Polish canned salmon and what did you think of it?  I’ve never tried it but will look for some on the next visit to our favorite Polish Deli.

Serves 8
1 pound canned, wild-caught salmon, drained and crumbled
2 cups young potatoes, boiled & diced
1 cup mayonnaise
2 medium tomatoes, sliced
2 hard boiled eggs, sliced
1 tablespoon scallions or green onions, chopped
1 tablespoon fresh dill, chopped

The only prep is to arrange all the ingredients in layers, so how easy is that?  On the bottom of a serving platter, spread the potatoes in a flat layer.  Second, spread the crumpled salmon for the next layer.  Third, lightly spread the mayonnaise over the salmon.  Cover with alternating slices of tomato and the egg – show off your wild side and be creative!  Sprinkle the chopped green onions, and lastly sprinkle generously with chopped dill.  Chill for an hour and serve on lettuce leaves.  A glass of dry white wine or fresh iced tea can be a very relaxing accompaniment. 

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