Smash cooled eggs with the fork.
Cut off the edges of the bread pieces and chop the pieces to a little bits.
Peel the salmon and pick up tiny pieces of meat. You may also bruise the meat more like flakes.
You can chafe the meat like flakes easily from the fillet, because the fillets meat is drier than whole salmon.
However you could use also bigger pieces, which marinades lighter and gives your sallad more filling consistency.
Mix up curdled cream and mayonnaise and blend them well. Add spices and fresh nicely chopped dill.
You may also use dried dill, but in that case use it plenty for it's longer time to recover and lift up the real aroma while in marinade.
Mustard is sometimes tricky one. But sometimes it's also the key of an excellent marinade.
Remember this: even if it's yours favourite flavour, avoid to use too sturdy or too sour mustard. Bad one kills the curdled cream and gives the salmon bitter after taste.
Fish meat, be that raw or roasted, easily takes in all outer aromas and flavours cause of its permeable fabric, and it isn't surely always a good thing.
Sweet and lightly salted mustard is recommended. It sits nicely with fish meat and especially with smoked fish. Therefore you may leave the pure salt off completely. Also black pepper balances the need of salt.
Finally blend all ingredients in the large bowl.
First add smashed eggs in the gravy, then fish and finally bread bits gently blending.
Put the sallad in a fridge to marinate for a couple of a hours.
To serve the sallad at its best:
Halve a needful amount for example French rolls and pick off their content. You can use the rest for dipping the gravy.
Moisten greaseproof paper and wrap the rolls into it. Put the wet package in the oven and keep it there in 100 celcius degrees about 10-15 minutes.
Fill the inner pits of warm and soft roll-halfs with salmon sallad. Serve along with some cooked potatoes and/or fresh vegetables.
BON APPETIT!
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