Salmon salad, a classic appetizer recipe with a new twist
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Salad of salmon, because there is life beyond tuna and gives a different touch to this popular dish for tapas at vermouth time. On this occasion, the 61 Vermouth Verdejo from Bodega Cuatro Rayas will be the perfect pairing to fully enjoy a portion of this salad.
Ingredients
Medium potatoes, 400 g approx. Canned salmon, 2 cans Hard boiled eggs, 2 Soft onion, 1/4 (optional) Peas, 150 g Roasted piquillo peppers, 4 or 5 Mayonnaise, 250-300 ml (preferably homemade) Salt
Step 1
Wash the potatoes to remove all the soil and cook them in their skins in plenty of boiling salted water. Let them cook for about fifteen or twenty minutes until they are tender. We will know that they are cooked when we prick with a toothpick this one enters without the potato opposes any type of resistance. If we check and they are not yet ready, we must prolong the cooking until they are, because raw potatoes would spoil the recipe.
When the potatoes are cooked, we take them out of the water and reserve them until they have cooled enough so that we can peel them without burning.
Step 2
While the potatoes are cooking, take the opportunity to steam the peas. The most convenient is to place the steamer over the pot in which the potatoes are being cooked, thus saving space and energy. We will have to be attentive to remove them when they are tender, because they take less time than the potatoes.
Step 3
When the potatoes have cooled, peel them and transfer them to a bowl. We chop them with the help of a fork crushing them slightly as if we were going to make a puree, but leaving chunks.
Step 4
Mix the cooked potatoes with the cooked peas, the drained and crumbled salmon, the chopped eggs, the onion cut in brunoise -it is optional, but it gives a crunchy touch that I love- and the roasted piquillo peppers cut in mirepoix -we reserve some for decoration-, stir well with the help of a spoon, taste the mixture and rectify the salt if necessary.
Add mayonnaise to taste, mix everything, cover with plastic wrap and let cool in the refrigerator.
Step 5
Serve our salmon salad well chilled and decorate it with some roasted piquillo bell pepper strips.
Pairing
To accompany this recipe we have chosen 61 Vermouth Verdejo, a cellar vermouth made by Bodega Cuatro Rayas from 100% Verdejo wine, specifically a blend of equal parts of barrel-fermented wine aged on lees and young wine.
The blend of the Verdejo together with the essences of the botanicals give this vermouth a mahogany color with amber reflections, intense aroma, dominated by aromas of scrubland such as fennel, elderflower with hints of thyme and rosemary, so characteristic of the Verdejo variety. Balanced palate with a bitter, pleasant and long finish, leaving the balsamic memories found on the nose.
