The joys of salad with mayonnaise are many and varied in the Netherlands. Growing up, the most exotic salad I knew about was tuna and egg. These are two of my fun favorite quick sandwich foods. However, the Dutch have made a tradition of salads that change the way I thought about food with mayonnaise in it.
It’s Thanksgiving Week and I offered to bring something to dinner. My hosts, Howard and Anna are cooking up some lobster tails. But they have decided to make homemade crackers. (This should be good. They never do anything by half.) The request was for salmon salad to go with the crackers.
Here’s a quick recipe for salmon salad. It can be made with canned salmon, which is precooked. There are elaborate recipes with potatoes and egg, but this is how I remember the simplicity of the flavor. There was a little deli in Amsterdam where I had the best tasting salmon salad. It had a creamy quality, rose colored and I suspect a little secret ingredient. (Hmmm. What was that exactly?) Well, for one, the mayonnaise in the Netherlands is amazing. I don’t like mayonnaise, but when I tried Patat met mayonnaise – that’s French fries served with mayo instead of tomato ketchup – I was hooked. (That’s another story.)
Salmon Salad Recipe
1 can of wild Alaskan salmon [found at ALDI]
1/2 stick of celery finely chopped
1 teaspoon of lemon juice
3 tablespoon of mayonnaise
Salt and pepper to taste
Drain the salmon and clean the salmon with a fork. Separate the sections and take out the bones that are compressed inside. Flake the salmon apart.
Finely chop the celery add to the salmon. Then stir in the mayonnaise and lemon together add to the salmon. Add salt and pepper.
That’s the basis from the Dutch recipe, but to have a creamier zestier flavor add the following:
1/2 teaspoon of hot sauce
2 tablespoons ketchup
3 tablespoons milk or cream
Grab the french bread, toast points, mini buns or any crackers and enjoy! It’s a great appetizer…yum!
TRANSLATED by me.
From http://yummyinmytummy.nl/hapjes/zalmsalade/ Retrieved November 23 2012