Country 43: Czech Republic - Fried Salmon with Potato Salad

When I was au pairing I was fortunate to meet several Czech girls, one of whom suggested this recipe to me. It's traditionally served at Christmas, and it is traditionally carp that is served. I tried to find carp, I truly did. Did I find it? Not even close. Isn't carp an oversized goldfish? I heard that traditionally, Czechs keep the carp in the bathtub before they cook it, almost like a pet. I'm not really sure if that tradition is for me - either way, I certainly did not do this with a fish! And I used salmon, rather than carp, because it was significantly easier for me to source. 

Fried Salmon with Potato Salad

Serves 2

Ingredients

• 2 x salmon fillets
• 20g plain flour
• 1 egg, beaten
  
• 50g breadcrumbs
• Lemon juice
• 25g butter
• 1.5 teaspoons mustard
• 1 boiled egg
• 200g baby potatoes, pre-boiled and cooled
  
• 1/2 carrot, diced
  
• 1/2 red onion, diced
  
• 3 pickles + 1 teaspoon pickle juice, diced
• 2 tablespoons mayonnaise
• 1 teaspoon apple cyder vinegar
  
• Pinch of sugar
• Salt and pepper

Instructions

1. Season salmon with salt. Place egg, flour, and breadcrumbs into separate bowls. Gently roll the salmon fillets into flour, followed by egg, then breadcrumbs until fully coated. Heat two inches oil in a deep saucepan and once hot, fry the fish fillets until golden brown. Remove from oil and place on a paper towel to drain. Sprinkle with lemon juice.
2. Dice the baby potatoes into small pieces, then add diced carrot, red onion, pickles and pickle juice, mayonnaise, cyder vinegar, sugar, salt and pepper. Mix to combine. 
3. Serve everything with a side of green vegetables.