Refreshing and easy to prepare, this salad is an excellent option for lunch. If you want to prepare your own gravad lax – and subsequently cut the costs – you will find my recipe here. If you are feeling less adventurous you can also use store-bought salmon for equally good results. Bear in mind that curing salmon takes about 2 to 3 days.
Salmon has high omega-3 fatty acids and a lot of protein, but smoking, salting and curing makes salmon lose about 1/3 to 2/3 of its original omega-3 content. But some Atlantic and farmed salmon are raised on special omega-3 feed, and therefore make up for the loss of nutrients.
200 gr green beans
4 boiled potatoes
300 gr gravad lax
3 hard-boiled eggs
Boil the potatoes and cut them into cubes. Trim and cut the green beans and boil them in salted water for about 10-15 minutes. Slice the tomatoes and the cucumber. Shred the iceberg lettuce leaves and cut the gravad lax into 1 inch/2.54 cm cubes. Boil the eggs for about 10-12 minutes and cut them into four pieces. Combine all the ingredients and avoid excessive mixing. Drizzle some olive oil over the salad and serve.