Smoked Salmon with Potatoes, Sour Cream and Dill
Why this recipe works
- Bright, balanced dressing: Lemon cuts through the sour cream and smoked salmon, keeping the dish fresh rather than heavy.
- Creamy without excess richness: Warm potatoes take on the sour cream dressing lightly, giving a soft, coated texture without making the salad dense.
- Fast lunch format: The only real cooking is boiling the potatoes; the salmon, herbs and dressing come together while they cook.
Get the most out of this recipe
Ingredient notes
- Choose waxy new potatoes: Small new potatoes hold their shape well after boiling and give the salad a clean, tender bite.
- Check the salmon’s saltiness: Smoked salmon can vary considerably, so season the potatoes and dressing with restraint if the fish is already quite salty.
- Use fresh dill if possible: Fresh dill gives the dressing its recognisable Nordic-style brightness; dried dill will taste flatter and less aromatic.
Timing notes
- Best served warm or at room temperature: The potatoes are most receptive to the dressing while warm, but the finished dish also eats well once cooled slightly.
- Take the chill off leftovers: If refrigerated, let the salad stand briefly before serving so the dressing softens and the flavours open up.
Make-ahead tips
- Keep salmon separate: For the best texture, store the dressed potatoes and smoked salmon separately, then assemble just before serving.
- Prepare the dressing ahead: The sour cream, lemon and dill dressing can be mixed in advance and chilled until the potatoes are ready.
Serving ideas
- Serve with rye bread: Dense rye bread or crispbread suits the salty salmon and creamy potatoes particularly well.
- Finish with extra dill: A final scatter of dill adds colour and reinforces the fresh herbal flavour.
Equipment you'll need
Ingredients
Instructions
- Put the potatoes in a large pot and cover with cold water. Add the fine sea salt, bring to the boil, then simmer for 12 to 15 minutes until a knife slips in easily. Drain well in a colander and let them steam-dry for 2 minutes.
- In a bowl, whisk together the sour cream, extra virgin olive oil, juice from half the lemon, and the black pepper. Finely chop the fresh dill and stir it through. Taste and add a little more lemon juice if you want it brighter.
- Thinly slice the red onion. Cut any larger potatoes in half, then toss the warm potatoes with most of the dressing so they are lightly coated. Arrange on plates and spoon over any remaining dressing.
- Top with the smoked salmon and scatter over the red onion. Finish with a squeeze of the remaining lemon to taste and a final grind of black pepper. Serve warm or at room temperature.
Recipe notes
Tips
- For the best texture, dress the potatoes while they are still warm so they absorb the sour cream dressing.
- If your smoked salmon is very salty, go lighter on the fine sea salt in the cooking water.
- Food safety: smoked salmon is ready to eat, but keep it chilled until serving and avoid leaving it out for more than 2 hours.
Substitutions
- Replace sour cream with greek-yogurt for a lighter, tangier dressing.
- Replace fresh dill with fresh-chives for a milder, oniony herb note.
- Replace lemon with lime for a sharper citrus finish.
Storage
- Refrigerate up to 2 days
- Store leftovers in an airtight container in the fridge. For best quality, keep the smoked salmon separate if you can; serve chilled or let it come to room temperature for 15 minutes before eating.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (15min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Fish Milk
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