Best Scandinavian Salmon Salad Recipes

SCANDINAVIAN SALMON SALAD

Scandinavian Salmon Salad image

I found this on the internet a long time ago - I don't remember where I got it. Sounds simple and good. Time does not include time to cook the pasta. Posted for ZWT6.

Provided by lazyme

Categories Scandinavian

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup sour cream
1/2 cup yogurt, plain
1/4 cup milk
1/4 cup dill, fresh, snipped
1 tablespoon lemon juice, fresh
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (15 ounce) can salmon, drained, skinned and flaked
1/4 cup scallion, finely chopped
12 ounces shell macaroni, medium-sized, cooked
4 eggs, hard-boiled (sliced or quartered)

Steps:

Combine all the dressing ingredients in a small bowl.
Combine the salmon, scallions and cooked shells in a large bowl.
Add the dressing.
Toss gently.
Cover and chill for at least 2 hours before serving.
Garnish with eggs before serving.

Nutrition Facts : Calories 284.2, Fat 11.4, SaturatedFat 4.7, Cholesterol 190.3, Sodium 226.4, Carbohydrate 20.8, Fiber 1.2, Sugar 1.7, Protein 23.4

SCANDINAVIAN RICE SALAD WITH SMOKED SALMON

Scandinavian Rice Salad With Smoked Salmon image

Such a traditional Scandinavian recipe combining the salmon with the dill. I ate my fair share of seafood salads such as this during my trip to Sweden. Recipe from Eating Well. They recommend serving it with some fresh rye bread or rye crisps (readily available in most grocery stores).

Provided by januarybride

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2/3 cup water
1 cup brown basmati rice (may sub any rice you like)
3/4 teaspoon salt, divided
1 cup cooked green peas
1/3 small English cucumber, cut in half lengthwise and thinly sliced (1 cup)
1/4 cup chopped fresh dill
1/4 cup sliced scallion (2 scallions)
1/3 cup chopped smoked salmon (2 ounces)
1/2 cup nonfat plain yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon fresh ground pepper

Steps:

Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.

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