serves
6
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 3 potatoes
- 2 green apples, peeled and cored
- 3 hard-boiled eggs
- 225 g can sliced beetroot
- 1 red onion
- 1 large cucumber, halved lengthways and seeded
- 2 thick slices ham
- 415 g can red salmon
- 370 g (1½ cups) sour cream
- 1 tsp mustard powder (Nana always used the Coleman's brand)
- 1 tsp salt
- 1 tsp sugar
Chilling time: overnight
Instructions
- Place the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for about 35 minutes or until tender. Drain and set aside to cool, then peel and discard the skins. Cut into 1 cm cubes.
- Meanwhile, cut the apples, eggs, beetroot, onion, cucumber and ham into 1 cm pieces. Drain the salmon and flake into small pieces.
- Place the sour cream, mustard powder, salt and sugar in a large bowl. Add all the chopped ingredients and the flaked salmon and stir to combine. Cover and refrigerate for at least 1 hour or overnight if time permits.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
