This dish makes for a perfect lunch. It is both light and filling. You may have to play around with the tastes a little, depending on how much spice you enjoy.
This recipe serves 2 for lunch, and 4 if only served as side-salads.
75-100g Salmon, poached or baked
2 medium white Potatoes, chopped and boiled
1/3 cup plain Greek Yogurt (Oikos fat-free is my favourite)
1 tbsp Horseradish
1 splash White Wine or White Wine Vinegar
1/2 Lemon, juice
6 drops Tobasco sauce (add more to taste)
1/2 medium Cucumber, sliced
2 handfuls (2 cups) Spinach or Arugula (Rocket), or a handful of each
1/4 cup chopped, fresh Dill
Salt to taste
To assemble this salad you will first need to boil the potatoes in a pot. After about 8 minutes, stab the potatoes with a fork to see if they are soft. If not, boil until the fork penetrates them with no resistance.
Once soft, remove the potatoes from heat, drain, and add frigid water to the pot. Set aside to cool.
In a small bowl, whisk together yogurt, horseradish, lemon juice, Tobasco, vinegar/wine, and fresh dill.
In another bowl, flake salmon. Add spinach/arugula. Add sliced cucumber.
Once the potatoes are cool, strain the water from the pot and set them on a piece of paper towel to soak up excess moisture. Add these to the bowl with the spinach. Top with Paprika.
Drizzle the horseradish dressing over top of the salad and toss to coat evenly. Try to be gentle so as not to mash the potatoes. Now taste it to see if you want to add more Tobasco. Season with salt and pepper if you desire.
I came across this recipe in an old french magazine, Chez Loulou. I recommend serving this with some fresh bread and a fruity, dry white wine, such as this Italian vintage: Santa Margherita Pinot Grigio, 2011.