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Salad Olivier with Salmon and Caviar
BEYOND SALMON16Ingredients
20Minutes
340Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 lb. salmon fillet (with skin)
- 1 lb. yukon gold (baby, white, or fingerling potatoes, whole with skin)
- 3 large eggs (“hard boiled”, see link for instructions)
- 1 Tbsp. red wine vinegar
- 2 tsp. potatoes
- 2 tsp. Dijon mustard
- 3 Tbsp. olive oil
- 2 Tbsp. sour cream (plus more for serving, optional)
- 1/3 cup sliced shallots (thinly, cut crosswise 1 mm thick)
- 1/4 cup pickle brine (plus more to taste)
- 1 cup frozen peas
- 1 dill pickle (kosher, cut into 1/6 inch dice)
- 1/4 cup fresh dill (minced, or parsley, chives, tarragon, cilantro)
- 1/2 cup salmon roe (optional)
- salt
- pepper
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol235mg78% |
| Sodium490mg20% |
| Potassium650mg19% |
| Protein24g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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