Ensalada veraniega de salmón ahumado en caliente

Ingredientes

• ½ cup white vinegar
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• ⅓ cup yellow mustard seeds
• ⅓ cup thinly sliced red onion
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons granulated sugar
• 2 tablespoons white vinegar
• ½ teaspoon kosher salt
• ⅔ cup canola oil
• 2 tablespoons chopped dill
• 1 pound baby new potatoes
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• 6 radishes, thinly sliced
• 1 cup thinly sliced fresh fennel bulb
• ½ cup fresh snap peas, sliced on a diagonal
• ½ cup peeled and diced English cucumber
• 2 cups fresh arugula leaves
• 2 cups thinly sliced radicchio
• 8 ounces hot-smoked salmon, broken into bite-sized pieces
• 4 hard-cooked eggs, peeled and cut into quarters
• 2 tablespoons capers in brine, drained
• 3 tablespoons fresh dill sprigs
• 3 tablespoons rye cracker crumbs

Preparación

1. 1

   To make the pickled mustard seeds and red onion, bring ¾ cup water, the vinegar, sugar, and salt to a simmer.

2. 2

   Add the mustard seeds and reduce the heat to low.

3. 3

   Simmer until the seeds are tender and plumped (about 30 minutes).

4. 4

   Stir in the red onion and bring back to a simmer.

5. 5

   Remove the pot from the heat and cool to room temperature.

6. 6

   Transfer the pickles to a glass jar and chill until ready to use.

7. 7

   To make the dressing, combine the mustards, sugar, vinegar, and salt in a medium bowl, whisking to combine.

8. 8

   Whisk in the oil in a slow stream, allowing the dressing to emulsify.

9. 9

   Mix in the dill.

10. 10

    Transfer the dressing to a jar and chill until ready to use.

11. 11

    Preheat the oven to 425 F.

12. 12

    Halve the potatoes or leave whole if very small, then toss them with the olive oil and salt in a bowl.

13. 13

    Transfer the potatoes to a baking sheet lined with parchment paper.

14. 14

    Roast the potatoes until golden brown and fork tender, then remove from the oven and set aside to cool (about 20 minutes).

15. 15

    In a large bowl, toss the radishes, fennel, peas, cucumber, arugula, and radicchio with enough mustard dill dressing to coat.

16. 16

    Transfer the salad mixture to a large shallow platter or serving bowl.

17. 17

    Top the salad with the potatoes, salmon, and eggs.

18. 18

    Sprinkle on the capers, dill sprigs, and rye cracker crumbs.

19. 19

    Garnish with the pickled mustard seeds and red onions (you will have extra that can be saved for another use).

20. 20

    Serve the summery hot-smoked salmon salad with the remaining dressing on the side.