Best Scandi Smoked Salmon Recipes

SCANDI SMOKED SALMON POTATOES

Scandi smoked salmon potatoes image

Inspired by gravadlax, these little bites with a fresh, fragrant sauce are a great appetizer

Provided by Jane Hornby

Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter

Time 30m

Number Of Ingredients 8

Ingredients

about 16 salad or new potatoes - longer ones work best (I used Pink Fir Apple)
2 x 150g packs smoked salmon slices (or about 16 slices)
150ml pot soured cream
1 tbsp Dijon mustard
1 tbsp caster sugar
6 tbsp olive oil (I used half extra virgin, half mild)
2 tbsp white wine vinegar
½ a 20g bunch dill , leaves well chopped

Steps:

Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.

Nutrition Facts : Calories 291 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 2.63 milligram of sodium

SCANDI SMOKED SALMON

Scandi smoked salmon image

Try a Scandinavian approach to your smoked fish by adding dill, horseradish, lemon and red onion - great as part of a sharing platter

Provided by Good Food team

Categories Buffet, Starter

Time 10m

Number Of Ingredients 6

Ingredients

1 small red onion , very finely chopped
small bunch dill , most roughly chopped
2 tsp fresh or creamed horseradish
good squeeze lemon juice
100ml soured cream
200g smoked salmon

Steps:

Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Stir through the soured cream, season with a pinch of salt and generous grinding of pepper, and mix well. Can be made a day ahead and kept in the fridge.
Arrange the salmon on a board or plate, scatter with the remaining dill fronds and serve with a grinding of black pepper and the sauce alongside.

Nutrition Facts : Calories 133 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 2.5 milligram of sodium