Piperati Salad with grilled salmon, small potatoes and pickled cucumber

Ingredients for a great salad

• 1 bag of Piperati salad "From the Vezyroglou Farm"
• 300 gr. fresh salmon
• 300 gr. small potatoes
• 12 pickled cucumbers
• 2 spring onions
• Fresh dill
• Salt and pepper

For the sauce

• 2 tbsp. mustard
• 6 tbsp. lemon juice
• 12 tbsp. sunflower oil
• 1 clove garlic
• 2 anchovies
• 1 white onion, small, finely chopped
• Salt and pepper

• Preheat the oven to 180 ° C. Put the salmon in a pan, salt, pepper and bake in the hot oven for about 15 minutes or until well cooked and forming a nice crust. Remove from the oven and allow to come to room temperature. Cut into large pieces
• Prepare the sauce. Put the mustard, lemon juice, sunflower oil, garlic, anchovies in the multi and beat until you have a nice sauce. Add the chopped onion.
• We prepare the potato salad. Boil the potatoes in plenty of well-salted water until soft. Cool them and let them come to room temperature. Add four - five tablespoons of the sauce, cucumbers, salt, pepper and mix.
• We prepare the salad. Wash and dry well the salad and the herbs. Finely chop the onions and dill. Put in a bowl and mix with two - three spoons of the sauce.
• Distribute the potato salad on the plates. Divide the green salad, eggs and salmon. Serve immediately.

Suggestion: Capers also go well with this salad. Try it if you like!