Scandi Salmon Salad
Recipe type: Fish course
Cuisine: Scandinavian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
This is a light starter for a meal so perfect before a large Christmas dinner.
  • 400g baby new potatoes
  • 1 lemon
  • 2 salmon fillets (about 250g)
  • 150ml half-fat creme fraiche
  • Half pack of dill, finely chopped
  • Half pack flat leaf parsley, finely chopped
  • 1 tbsp French mustard
  • Half red onion, finely chopped
  • 100g radish, quartered
  1. Heat oven to 200C/180C fan/gas6. Boil the potatoes in a large pan of salted water. Bring to the boil and cook for 15 mins until tender. Drain and set aside. If a bit large, cut into bite-sized pieces.
  2. Meanwhile, zest the lemon, set the zest aside, and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15mins, until just cooked through. Leave to cool.
  3. Mix together the creme fraiche, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, chopped radishes and the dressing.
  4. Gently break the salmon into bite-sized flakes and mix with the potatoes, radishes and dressing. Just before serving squeeze the remaining lemon juice over the salad.
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