Alaska Salmon Salad

Method

1. Wash and cut the potatoes into chunks with skin. Boil in salted water until tender.
2. Clean the cauliflower, cut into small florets. Add to the boiling water and cook for about 5 minutes.
3. Clean the Swiss chard, separate leaves from stems. Cut stems into small pieces. Add both stems and leaves to the boiling water and cook briefly.
4. Drain all the boiled vegetables and let them cool slightly.
5. Thinly slice the red beets, radishes, and Tropea onion (raw).
6. Prepare the salmon: remove skin and bones, cut into thin slices. Season with salt, pepper, lemon juice, and fresh dill.
7. Make the sauce: mix Greek yogurt, finely chopped pickled gherkins, a drizzle of olive oil, fresh dill, and optionally a pinch of mustard.
8. To serve: arrange warm potatoes on a plate, top with cauliflower, chard, raw beets, radishes, and onion. Place the seasoned salmon slices on top.
9. Drizzle with the yogurt sauce and garnish with extra dill. Enjoy immediately.