Salad with marinated salmon and avocado, a recipe to take advantage of Christmas leftovers


Year after year, for as long as I can remember, marinated salmon has been prepared at home for Christmas. It is so widespread that, despite being many of us who get together and buy a whole loin, there are always leftovers. It can be frozen, but it is wonderful to have recipes like this salad with marinated salmon and avocado in which to put it out.

It is a recipe of use that feels great after Christmas, when you want to eat fresher and lighter. Especially if we have been eating at the designated parties. It is enough to have a couple of potatoes and an avocado to assemble this platazo in no time. We boil the potatoes the night before and so, the next day, we just have to chop the other ingredients, mix and that's it.


For 4 people
  • Medium potato 03
  • Smoked or marinated salmon 100 g
  • Avocado at its peak 1
  • Crème fraîche 40 g
  • Mayonnaise 40 g
  • Milk 20 ml
  • Mustard 5 g
  • Salt
  • Ground black pepper
  • Lemon 1

How to make salad with marinated salmon and avocado

Difficulty: Medium
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m

Cook the potatoes whole, with their skins, in plenty of salty water for 20-30 minutes or as long as necessary for them to be tender, but without falling apart. Remove from water and let cool before peeling.

While this is happening, we prepare the sauce by mixing the crème fraîche, the mayonnaise, the mustard, the milk and the zest of 1/4 lemon. Season to taste and mix well to homogenize.

We roughly chop the peeled potato and add the sauce. Next we add the chopped marinated salmon and the crushed avocado. We mix all the ingredients well, stirring carefully so that the potato does not become pure. We serve immediately or keep in the fridge until ready to consume.

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