Scandi-Style Smoked Fish Salad
A fresh, satisfying main course salad inspired by the flavours of Scandinavia. Your choice of smoked fish plus potatoes, eggs, beetroot, salad vegetables, a quick cucumber pickle and creamy horseradish and dill dressing.
Ingredients
- 300 g new, waxy or salad potatoes evenly sized
- salt
- 200 g smoked fish e.g. salmon, trout or mackerel raw, cold smoked fish such as lightly smoked salmon fillets should first be cooked (e.g. pan fried) and left to cool
- 200 g cooked beetroot cut into bite size pieces
- 2 hard-boiled eggs peeled and quartered
- 1 tbsp fresh dill roughly chopped
For the cucumber pickle
- 150 g cucumber cut lengthwise then thinly sliced
- Half a small red onion chopped finely
- 100 ml white wine vinegar
- 50 ml water
- 1 tsp fennel seeds
- 6 black peppercorns
- 2-3 tsp sugar
- ½ tsp salt
For the dressing
- 4 rounded tbsp soured cream or yogurt
- 1 rounded tbsp horseradish sauce
- 1 tbsp extra virgin olive oil
- ½ lemon juice only
- salt and black pepper
- 1 rounded tbsp fresh dill finely chopped
For the salad base
- 2 handfuls shredded lettuce
- 6-8 radishes sliced
- 1 medium carrot (see Recipe Notes) julienned or cut into matchsticks
- 2 large spring onions finely chopped or shredded
- 2 gherkins sliced or chopped
Instructions
-
Make the Cucumber Pickle
Mix together the prepared cucumber and onion and put in a jar or other heatproof container.
Put in a small saucepan the vinegar, water, fennel seeds, peppercorns, 2 tsp of the sugar, the salt.
Bring to the boil, turn down the heat and simmer for 1 minute. Taste and add more sugar and/or salt if needed, stirring to dissolve it.
Pour the contents of the saucepan over the cucumber and onion.
Make sure that the vegetables are submerged in the liquid then put on the lid and set aside until cold (approx 1 hour).
-
Cook the potatoes
Steam or boil the potatoes with salt to taste until tender (20-25 min).
Drain the potatoes and set aside until cool enough to handle then slip off or scrape away the skins.
Slice or cube then set aside.
-
Make the dressing
In a jug or bowl whisk together the soured cream or yogurt, olive oil, lemon juice, horseradish and a little salt and pepper.
Taste, add more seasoning if necessary, then stir in the chopped dill.
Set aside.
-
In a large bowl, toss together all the ingredients for the salad base along with enough of the dressing to very lightly coat it.
Serve the salad between two individual plates or bowls.
-
Share the potatoes, smoked fish, beetroot, eggs and approximately half of the cucumber pickle between each serving, placing them on top of the salad base.
Drizzle over more of the dressing and scatter over the roughly chopped dill.
-
Serve with the remaining dressing and cucumber pickle on the side.
Recipe Notes
Replace the carrot with apple cut into matchsticks if preferred. Squeeze over lemon juice to stop them discolouring.