Scandi Salmon and Cracked Potato Salad

Some things are just meant to be put together, and rich oily salmon with creamy dill and piquant pickle is one such perfect match. If you wanted to mix things up, you could try this with hot-smoked mackerel instead.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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500 grams (1 pound 2 ounces) new potatoes

20 grams (3/4 ounce) unsalted butter

Small bunch of dill, finely chopped

1 small red onion, thinly sliced

Juice of 1/2 lemon

1/2 cucumber

8 to 10 radishes

200 grams (7 ounces) hot-smoked salmon

For the dressing:

1 tablespoon creamy horseradish

2 tablespoons half-fat creme fraiche

Good squeeze of lemon juice

1 to 2 tablespoons extra-virgin olive oil


Special equipment:
Saute pan with lid
  1. In a food processor, blitz the cauliflower until it is riced and tip into a bowl. Add the mushrooms to the food processor and pulse these too until they are chopped small.
  2. Heat the oil in a large saute pan and fry the onion for 5 minutes over a medium heat until soft, then add the garlic, chile flakes and rosemary and fry for 30 seconds. Add the cauliflower and mushrooms, season well with salt and pepper and fry over a high heat for 6 to 7 minutes. Add the tomato puree and cook for a few more minutes.
  3. Meanwhile, cook the pasta in a saucepan of boiling salted water for 10 minutes. Drain, reserving 250ml (1 cup) of the water. Add the pasta to the cauliflower pan and toss together with half the Parmesan for 2 to 3 minutes, loosen with the reserved pasta cooking water as needed. Serve with the rest of the Parmesan scattered over the top.
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