Nordic summer salmon salad

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Cook and prepare the potatoes:
Wash the fingerling potatoes thoroughly, then place them in a large pot of salted water. Bring to a boil and simmer for about fifteen minutes. The potatoes should be tender but still firm. Drain and let cool before slicing into thick slices; this preserves their texture without crushing them.
Cut the ingredients:
While the salmon is cooking, slice the smoked salmon into even strips to ensure a harmonious flavor. Finely slice the half red onion to create delicate strips that won’t overwhelm the palate.
Prepare the yogurt sauce:
In a bowl, combine the thick Greek yogurt, lemon juice, and mild mustard, then add a pinch of salt and freshly ground pepper, and finely chopped fresh dill. Stir until you have a smooth, yet light, sauce.
Assemble the salad:
In a large salad bowl, place the potato slices, then scatter the smoked salmon, drained capers, and sliced red onion over the top. Mix carefully so as not to break the potatoes; the mixture should retain its consistency and deliciousness.
Nap and adjust:
Pour the yogurt sauce over the mixture, then mix again very gently until each ingredient is coated with the sauce. Check the seasoning and adjust the salt and pepper to taste.
Serve :
Serve the salad while still warm or after a short chill. Add a few sprigs of fresh dill on top for extra flavor.
A gourmet Nordic salad is served in a bowl, composed of seafood, vegetables, and meat. | mrcuisto.com

Fresh dill is my favorite ingredient in this salad. Its aniseed aroma livens up the entire dish and recalls my grandmother’s days at the table, where she always added a sprig of it to her summer meals. Preparing this salad always reminds me of those days when everyone gathered around simple, authentic flavors.

How to store salad

Nordic salad can be stored in the refrigerator for up to two days in an airtight container. To preserve the freshness of the salmon and the texture of the potatoes, it’s best to add the dill and dressing at the last minute. Keep the dressing separate and assemble just before serving if you want to keep it for several days.

Ingredient Substitutions

No smoked salmon? Substitute smoked trout or even mackerel fillets for a more rustic version. The capers can be replaced with sliced gherkins or a few black olives. To lighten the sauce, you can opt for stirred Greek yogurt or a lighter fromage blanc.

Serving suggestions

Serve this salad as a main course with a nice slice of whole-grain rye bread. For a complete meal, serve with a soft-boiled egg or some crispy asparagus. It also makes a wonderful starter at a barbecue with friends. The contrast between the freshness of the salad and the warmth of the toasted bread is simply irresistible.

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