Gingerbread salmon salad

Gingerbread salmon salad

By
From
Polska
Serves
2-3
Prep
30 mins
Photographer
Laura Edwards

The small, ancient town of Toruń, in northern Poland, is famous for its gingerbread. Fittingly, Toruń resembles a gingerbread town, as all of the architecture looks slightly reminiscent of the witch’s house in the story of Hansel and Gretel. In this recipe I want to take you on a culinary journey to Toruń, the home of the best gingerbread in Poland.

Ingredients

Quantity Ingredient
10 new potatoes, cooked, halved and cooled
150g green beans, cooked
handful chopped fresh parsley
1 tablespoon plain flour
1 egg, beaten
4 tablespoons Gingerbread
2 x 200-220g salmon fillets, cut into 2.5 cm cubes
1 tablespoon unsalted butter

For the vinaigrette

Quantity Ingredient
4 tablespoons good-quality olive oil
2 tablespoons lemon juice
1 teaspoon sarepska or dijon mustard
1/2 teaspoon white pepper
salt, to taste

Method

  1. First make the vinaigrette. Put all the ingredients in a jar with a tight-fitting lid and shake well to combine.
  2. Put the cooled potatoes, green beans and parsley in a serving dish, pour over the vinaigrette and toss to combine.
  3. Tip the flour into a shallow bowl, the beaten egg into another and the gingerbread crumbs into a third. Dip the salmon cubes first in the flour, then the egg and finally the breadcrumbs.
  4. Melt the butter in a frying pan over a medium heat and fry the fish for about 8 minutes, turning regularly, until the cubes are crisp and golden on every side.
  5. Serve the gingerbread fish cubes on top of the potato salad.
Tags:
polish
eastern european
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