Impress your guests with this delightful Salmon Roll Salad that features canned pink salmon, grated potatoes, carrots, and eggs, all rolled up into a tasty roulade. The layers of flavors and textures are complemented by a creamy yogurt and mustard dressing, and a touch of fresh green onions adds a burst of freshness. This recipe is quick to make and uses readily available ingredients, making it a perfect dish for any occasion. With a few simple steps, you can create a stunning centerpiece for your table that will surely impress your family and friends. Give it a try and enjoy this refreshing and flavorful salad!
- 1 can of canned pink salmon (245 g)
- 2-3 potatoes
- 3 eggs
- 1 carrot
- 3 tbsp natural yogurt
- 1/2 tsp mustard
- Green onions
- Prepare all the ingredients. Boil the potatoes, carrot, and eggs in advance, then cool and peel them.
- Grate the potatoes, carrot, and eggs on a coarse grater.
- Remove the skin and bones from the canned salmon, and mash it with a fork.
- Finely chop a small bunch of fresh green onions with a knife. You can also use regular onions, diced into small pieces, but I’ll keep it fresh and aromatic with green onions.
- Mix natural yogurt with mustard until smooth.
- Place plastic wrap on a cutting board and layer the grated potatoes, lightly salt, and spread with yogurt or mayonnaise.
- Layer the grated eggs on top and spread with yogurt or mayonnaise.
- Add a layer of grated carrot and press it down with a spoon.
- Place a layer of salmon on top.
- Sprinkle with chopped green onions.
- Roll up the salad tightly like a roulade and wrap it in plastic wrap, with the seam side down.
- Refrigerate for a couple of hours to allow the salad to set.
- Slice the chilled roulade into rounds and arrange them on a serving platter.
Enjoy the delicate and flavorful Salmon Roll Salad, which will be a great addition to any festive table.
I hope you find this recipe useful. Bon appétit!