●SHINJYAGAIMO TO SAMON NO BOIRU SARADA SAWA KURI-MU
TO KATTE-JI CHI-ZU NO SO-SU
-----New Potatoes and Salmon Salad Topped with Sour Cream
and Cottage Cheese Dressing
＜Ingredients (for four)＞
2 fillets of salmon (280g)
6 new potatoes (500g)
90g shelled broad beans
Dressing
70g cottage cheese
70g sour cream
3 tablespoons milk
2-3 teaspoons salt
1 pack of Italian parsley
salt
pepper
olive oil
1)In the preparation stage, peel and wash the potatoes and remove the skin
from the salmon. Place the potatoes in a saucepan add plenty of water to
cover and bring it to a boil over high heat. After it comes to a boil, slide the
lid and let it cook over low heat until tender. When most of the potato is
cooked, add the peeled broad beans and simmer together.
2)Cut the salmon in half. Heat water in a saucepan and when it comes to a
boil, add some salt and turn the heat to low. Place the salmon and cook
for about 3 minutes. Then turn the heat off completely and let the salmon
rest in retained heat. Afterwards, place on a plate. If there are any bones
visible, pull them out.
3)The ingredients for the dressing can be mixed all at once. Stir until the
mixture is smooth and uniform. By adjusting the amount of milk, the
thickness of the dressing can be controlled.
4)Take out the potatoes and broad beans from the boiling water and drain
them on a strainer. Put the vegetables in a bowl, flavor them lightly with
salt and pepper then mash them together. Pour some olive oil and lemon
juice. Arrange the mashed vegetables on top of the salmon.
5)Pour the dressing over the salmon and serve.