Main course
Sauerkraut and Fish Salad
This salad brings together the tangy crunch of sauerkraut with flaky smoked haddock, slices of hard-boiled egg, and crisp rye bread. It's dressed simply with oil and a touch of honey, creating a balance of flavors and textures. The toasted bread adds a pleasing contrast to the soft fish and sauerkraut. It's a quick assembly once the eggs are boiled and the bread is toasted.
Method
3 steps · 16 min total
- 01
Boil Eggs, Toast Bread
Boil the egg until hard-boiled, about 8-10 minutes. Once cooked, cool it under cold water, then peel and set aside. Meanwhile, toast the rye bread slices until they're golden and crisp. - 02
Whisk the Dressing
In a small bowl, whisk together the 200 grams of oil, a drizzle of honey, and a pinch of salt until well combined. If you prefer a creamier texture, you could also use a sour cream dressing.
