This recipe for smoked Arctic char and spruce potato salad is perfect for Easter brunch - or even Mother's Day brunch!

It showcases the springtime, lemony flavor of spruce tips, combined with the richness of eggs and the umami of smoked Arctic char, all enhanced by the acidity of pickles. A spring salad everyone will be coming back for, guaranteed.

Makes 4 to 6 side dish servings

Preparation time: 30 minutes

Ingredients

3 lbs of baby potatoes*
1/2 cup homemade or store-bought mayonnaise
1 tbsp (15 ml) apple cider vinegar or kombucha vinegar
1 tsp (5 ml) maple syrup
1 tbsp (15 ml) wholegrain mustard
2 tbsp (30 ml) chopped Italian parsley
1 package of smoked Arctic char nuggets
6 free-range eggs
3 dill and garlic pickles
3 dried spruce shoots

*You can use any potatoes you like for this salad. Here, we opted for tricolor baby potatoes, which add a nice pop of color. If you choose larger potatoes, simply adjust the cooking time accordingly.

Preparation

Place the potatoes in a large saucepan and cover with cold water. Add a good pinch of salt. Bring to a boil over high heat, then cook for 10 to 15 minutes, depending on the size of the potatoes. To check if they are cooked, pierce a potato with the tip of a knife: if it slides out easily, it's ready! Drain, then rinse under cold water until completely cool.
While the potatoes cook, fill a medium saucepan with water and bring to a boil. Gently place the 6 eggs into the boiling water and cook for 7 minutes. Drain, rinse in ice water to stop the cooking process, then peel the eggs. Set aside.
On a cutting board, cut the potatoes in half or quarters, depending on their size. The idea is to get bite-sized pieces. Finely chop the parsley to get about 2 tablespoons. Dice the pickles.
In a large bowl, combine the potatoes, parsley, pickles, mayonnaise, crumbled spruce shoots, cider vinegar, maple syrup, and mustard. Stir well to coat all ingredients. Then add 3 roughly chopped eggs and the shredded char nuggets, season with salt and pepper to taste, and mix gently. Set aside the remaining 3 eggs for the final topping.
Ideally, let the salad rest in the refrigerator for 1 to 2 hours before serving, allowing the flavors to blend. For a sharing option, place the salad in a large, shallow bowl and top with the remaining eggs.

** With a 7-minute cooking time, the eggs will be soft-boiled, with a slightly runny yolk. If you prefer well-cooked eggs, continue cooking for an additional 3 minutes, for a total of 10 minutes.

Bon appetit and Happy Easter!

Recipe and photos by Constance Tassé-Gagnon