Sunday, July 12, 2015
Potato and Smoked Salmon Salad
I can't help but feel amused by how excited my French friends become when the sun first starts appearing in Spring. You'd think the excitement was about finally getting some natural light after a long winter, but this excitement is usually accompanied by, "Yey, we can finally have a barbecue at home." LOL. At times, the sun shines, but unfortunately the temperature in the air isn't warm enough, but my friends tell me, "no worries we will grill outside, but eat inside." Again, LOL. Anyways, don't get me wrong, I love barbecue or les grillades. But when it's the thing you keep eating on weekends (at family's, friend's and town events) from March to September, you quickly get sick of it. I don't know about you, but I do.
While in the Philippines, barbecued meat is paired with white rice or even better hanging rice, in France it is usually accompanied by a salad. Because the usual choice of grilled meats are Saucisse Blanche (white sausage), Chipolata, or Merguez Sausage, I tend to pay more attention to the salads. Unfortunately, there isn't much diversity there either. So today, I thought I would turn an ordinary potato salad into an easy, but out of the ordinary potato salad. Plus, the addition of smoked salmon is highly appreciated in my household as it is my 6 year old daughter's favorite!
In your serving bowl, prepare the vinaigrette by mixing together 2 tablespoons of vinegar, 6 tablespoons of oil, 1 tablespoons of creme fraiche, 1 diced shallot, 1 pinch of diced chives, salt, and black pepper.
Boil some potatoes and set it aside. I like it when the potatoes are fully cooled through before peeling and slicing them. Add to the bowl.
Add a pack of smoked salmon. I like to slice the salmon in large bite sizes.
Mix together well so that the creamy vinaigrette is coating the potatoes and salmon evenly.
Serve and enjoy!