Update September 15, 2015: The traditional blender method below works great, but you can make it even easier and faster with a stick blender. Place...Read More
Reykjavik Salmon Salad
Man! I love a European buffet breakfast.
When Dave and I visited Reykjavik, Iceland last March (photos!), our hotel served up an epic buffet every morning in the breakfast room. I loved it so much, I documented every detail in my journal. (The items that are underlined are the ones I ate. My travel journals are a treasure trove of my extreme nerdiness).
It was my first time trying pickled herring, and it was weird but good. I didn’t expect it to be sweet, but once I got over the shock, I was all about it. The smoked salmon in Reykjavik is unlike any smoked salmon I’ve eaten before. It was beyond tender; silky is the adjective. Silky salmon! I should also mention that skyr, Icelandic yogurt, is one of the most delicious things I’ve ever eaten. It’s unimaginably thick, rich, and creamy with a very mild tang. It’s like a happy marriage of Greek yogurt and sour cream, and I wish I had some right now.
One of the reasons I love breakfast buffets is because I can make the food however I want, and I love to put together tasty combos. This recipe is the result of the stunningly fresh and flavorful Icelandic ingredients I piled on my plate each morning. It’s salty, crispy, creamy, cool—and whenever I eat it, it reminds me of our Icelandic adventures.
I’ve give you two options because sometimes you want to fuss, and sometimes you just gotta eat.
When I was on vacation, I had the time to be fancy, so I made myself breakfast hors d’oeuvres every morning. At home? Not so much. I just plop the ingredients in a bowl and pile it into my mouth. You do you.
Option 1: Fancy
Option 2: Casual
Reykjavik Salmon Salad
Serves 1 | Prep 10 minutes | Whole30 compliant
Decide if you’re going to be fancy or casual.
To be fancy.
Cut the cucumber, pickle, and boiled eggs into even slices, then stack the ingredients: cucumber, egg, pickle, salmon, dollop of mayo, fresh dill, ground black pepper, fresh lemon juice.
To be casual.
Cut the cucumber and pickles into thin half-moon. Slice the boiled eggs into quarters. Place salmon, cucumber, and pickles in a bowl and arrange the eggs on top. Add a dollop of mayo, plenty of dill, and a sprinkling of ground black pepper, then squeeze a little fresh lemon juice over the whole shebang.
Let’s Talk About The Eggs
When I cook my eggs for this salad, I use the technique from my post Perfectly Peelable Hard-Boiled Eggs, but simmer them for just 9 minutes. NINE MINUTES EXACTLY! This produces whites that are firm and yolks that are perfectly gelled. Nine minutes, friends; this is the magic number.