How do you keep warm ink -fish salad with potatoes?

Although this salad is eaten the best fresh, you can save leftovers for later. Here are some tips for storing your warm ink -fish salad: cooling: let the salad first cool completely into room temperature before placing it in the fridge. This helps to maintain the quality and taste. Airproof packaging: Put the cooled salad in an airtight container. Make sure the container is properly sealed to prevent other scents in the fridge from affecting the taste of the salad. Refrigerator: Store the salad in the refrigerator at a temperature of 4 ° C or lower. The salad stays good in this way for 1-2 days. Heating again: If you want to serve the salad again, you can carefully reheat it in a pan over low heat or in the microwave. Add a little extra olive oil to make the salad creamy again. Not freezing: It is not recommended to freeze the salad, because both infant fish and potatoes can lose their texture and taste when freezing and thawing. Freshness and safety: Always check the freshness of the salad before you serve it again. If the salad no longer looks good or smells strange, it is better to throw it away. With these tips you can optimally enjoy your homemade ink -fish salad, even if you have some leftovers!

Warm ink -fish salad with potatoes and smoked paprika powder

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40min

•

Easy

Delicious recipe for warm ink -fish salad with potatoes and smoked paprika powder. Perfect as a starter, especially with top quality squid.

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Ingredients

What do you need?

Quantity: 4P

800 G Cooked ink -fishing branches
1 onion
Thyme
Pepper and salt

Salad:
1 clove of garlic
Black pepper from the mill
Sal de Ibiza or Fleur de Sel
1 teaspoon of smoked paprika powder
4 tablespoons soft extra virgin olive oil
1 lemon
1 kg of stuck potatoes

800 G Cooked ink -fishing branches
1 onion
Thyme
Pepper and salt

Salad:
1 clove of garlic
Black pepper from the mill
Sal de Ibiza or Fleur de Sel
1 teaspoon of smoked paprika powder
4 tablespoons soft extra virgin olive oil
1 lemon
1 kg of stuck potatoes

Preparation method

How do you make this?

Place the ink -fishing branches under water together with the onion cut into pieces, thyme, bay leaf, pepper and salt. Let it simmer for short and turn off the heat.

Peel the potatoes and cook them in salted water.

Put one tablespoon of lemon juice in a bowl, together with the olive oil and one grated clove of garlic. Mix everything well and season with salt and pepper.

Mix the warm potatoes and the squid with the oil mixture. Place everything in a bowl and sprinkle the smoked paprika powder with some extra salt for the crunch. Serve with a lemon part.

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