Salmon Salad Recipe = In translation Wilde Roze Zalm Recept

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

Ingredients

1 can of wild Alaskan salmon [found at ALDI]

1/2 stick of celery finely chopped

Salmon ready to debone

1 teaspoon of lemon juice

3 tablespoon of mayonnaise

Salt and pepper to taste

Directions

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.

Deboned and Flaked Salmon

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

Salmon Salad

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

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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One Response to Salmon Salad Recipe = In translation Wilde Roze Zalm Recept

  1. Pingback: Zucchini Crust Tart with Salmon Recipe = Light & Healthy Cooking | Kunstkitchen's Blog

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