Swedish Smoked Salmon with New Potatoes Salad

Tradition and History

The Swedish smoked salmon with new potatoes salad is a dish that embodies the freshness of Scandinavian products and the flavors of the sea. Very popular in Nordic countries, particularly in Sweden, this dish is based on simple yet characterful ingredients such as potatoes, smoked salmon, dill, and capers. The combination of fresh ingredients and unique preparation techniques creates a refined salad, ideal for summer meals or as a starter for more festive occasions.

History and Tradition

New potatoes are small, young potatoes often cultivated in Europe, particularly in France, Belgium, and the UK. These potatoes are prized for their tender texture and thin skin, which doesn’t require peeling. Potatoes with smoked salmon are common in many Nordic cuisines, particularly in Sweden and Norway, where smoked salmon is a staple food.

Smoked salmon, in turn, has a long tradition in Scandinavian countries. The smoking process is an ancient method of preserving fish, used to keep seafood throughout the year, long before refrigerators existed. This method not only preserves the salmon but also enriches its flavors, making it a beloved ingredient in many dishes. It has become a must-have at festive meals in Sweden, particularly during Christmas buffets (Julbord) and Easter celebrations.

Dill mustard sauce is also typically Swedish and is often used in sauces to accompany fish such as salmon or herring. Dill is an herb that has been part of Scandinavian cuisine for centuries and is particularly linked to fish preparations. It has a mild, slightly aniseed flavor, perfect for balancing the richness of smoked salmon.

Swedish Smoked Salmon with New Potatoes Salad

This salad is a fresh and delicious version of the traditional Scandinavian dish, ideal for a light and flavorful meal. The combination of tender new potatoes and smoked salmon, complemented by a dill mustard sauce, makes it a refined and full-flavored salad.

Ingredients:

• New potatoes (depending on availability: La Ratte, La Chérie, La Charlotte, Anoé, Princess Amandine, Sirtema, Noirmoutier, Cheyenne, Yona, etc.)
• Smoked salmon (in thin slices)
• Scandinavian dill mustard sauce:
  • Mild mustard
  • Honey
  • Oil (preferably olive oil or canola oil)
  • Apple cider or wine vinegar
  • Chopped dill
  • Salt
  • Pepper
• Homemade radish pickles (optional but adds a tangy, crunchy element)
• Red onion (finely chopped)
• Fresh dill (for garnish)
• Capers (optional, but they add a salty, tangy flavor that pairs well with the salmon)
• Olive oil
• Sugar
• Salt and pepper (to taste)

Preparation:

1. Cooking the potatoes:

   • Cook the new potatoes in a large pot of salted water for 15 to 20 minutes, or until tender (test with a fork).
   • Once cooked, let the potatoes cool, then cut them into halves or quarters depending on their size.

2. Preparing the dill mustard sauce:

   • In a small bowl, mix the mild mustard, honey, oil, apple cider or wine vinegar, salt, and pepper.
   • Add the chopped dill and mix well until you get a smooth and homogeneous sauce.

3. Assembling the salad:

   • In a large bowl, place the cut potatoes.
   • Add the smoked salmon slices, cut into strips or pieces.
   • Add the finely chopped red onion, capers, and radish pickles (if using).
   • Gently toss to combine without breaking the potatoes.

4. Garnishing and seasoning:

   • Pour the dill mustard sauce over the salad ingredients and toss gently.
   • Add a few sprigs of fresh dill for garnish and adjust seasoning with salt and pepper to taste.

5. Finishing touches:

   • For added freshness, you can drizzle the salad with a little olive oil.
   • If you prefer a sweeter flavor, a small pinch of sugar in the sauce can help balance the acidity of the vinegar and pickles.

Serving suggestions:

This salad can be served as a main dish or as a side for a light meal. It pairs perfectly with a crisp white wine, such as Sauvignon Blanc or an unoaked Chardonnay.

Variation:

• If you prefer a creamier taste, you can add a bit of plain yogurt or crème fraîche to the mustard sauce.

Bon appétit!

Drinks to Pair with the Salad

This light and fresh salad is perfect with a variety of beverages, both alcoholic and non-alcoholic. Here are some pairing suggestions:

1. Wines:

   • Dry white wine: A Sauvignon Blanc or an unoaked Chardonnay would be an excellent choice to accompany this salad. The Sauvignon Blanc is fresh, slightly acidic, and complements the richness of the salmon and the sweetness of the potatoes.
   • Rosé wine: A fresh and fruity rosé from Provence, with strawberry and melon notes, would be a perfect option to highlight the freshness of the salad.
   • Riesling: A slightly sweet and lively Riesling could be a nice choice, especially if the salad contains pickles or capers.

2. Beers:

   • Wheat beer: A Belgian or German wheat beer, slightly spicy and fruity, would also pair well with this dish, complementing the herbaceous flavors of dill and smoked salmon.
   • Pilsner: A light and crisp pilsner could also be a refreshing beverage to accompany this salad.

3. Non-alcoholic drinks:

   • Fresh lemon juice with sparkling water: The acidity of the lemon and the effervescence of the sparkling water will wonderfully complement the richness of the salmon and dill mustard sauce.
   • Infused water: Infused water with herbs like basil, mint, or even a bit of rosemary could bring a refreshing touch to the salad.
   • Iced hibiscus tea: A lightly sweetened and tangy iced hibiscus tea could also provide a refreshing contrast to the dish.

4. Light cocktails:

   • Gin Tonic: A Gin and Tonic with citrus notes would pair well with smoked salmon, adding a refreshing and herbal touch.

Smoked Salmon: A Nordic Essential

Smoked salmon has a long tradition in Nordic countries. In Sweden, for example, it is prepared using traditional smoking methods that can last several days. This not only preserves the fish but also gives it deep, complex flavors. Smoked salmon is enjoyed in many ways: on rye bread with dill mustard, in salads, or during Christmas buffets, where it is often served with potatoes and hard-boiled eggs.

Smoking is an ancient and essential technique in Nordic regions. Smoked fish was a way to preserve salmon during the cold months when fresh fish was difficult to obtain. Today, smoked salmon is an iconic product, not just for festive meals but also in everyday cooking in Sweden, Norway, and other Scandinavian countries.

In Conclusion

The Swedish smoked salmon with new potatoes salad is a dish that draws from the rich culinary tradition of Scandinavia. Simplicity and refinement come together in this dish, where tender potatoes blend perfectly with smoked salmon and dill mustard sauce. Ideal for summer meals or festive occasions, this dish evokes both the freshness of local products and the richness of a thousand-year-old culinary culture.

Bon appétit and skål!