I’ve re-embraced canned fish thanks to Raincoast Trading, a B.C.-based company that sells sustainable, eco-friendly canned salmon and tuna. This recipe, an enlivened take on a classic, comes from them.
Salmon & Potato Salad
- 150-g (5.3 oz) can skinless, boneless, sockeye salmon, drained
- 1⁄2 lb (225 g) mini red or white potatoes, cooked, cooled, halved or quartered
- 3 green onions, trimmed, thinly sliced
- 1 stalk celery, diced
- 1/3 cup (80 mL) pitted black olives, sliced
- 2 tbsp (30 mL) rinsed & drained capers
- 1⁄4 to 1/3 cup (60 to 80 mL) mayonnaise or sour cream, to taste
- 1 tbsp (15 mL) sdrained prepared horseradish
- Kosher salt + freshly ground pepper
- 2 hard-cooked eggs, sliced
In large bowl, flake salmon with fork. Add potatoes, onions, celery, olives and capers. In small bowl, stir together mayonnaise or sour cream and horseradish. Toss gently with salmon mixture. Season with salt and pepper.
Divide among 4 small plates. Divide egg slices evenly over each.
Makes 4 side servings.
Star-tested by Jennifer Bain, Food Editor, Toronto Star
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