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Gravlax & Potato Summer Salad

This is a wonderful summery cured salmon salad. Perfect for any Smorgasbord. The ingredients can be changed to fit personal taste – sometimes, we add boiled egg to the recipe, or whatever crunchy veg we have in the fridge…
When we have this salad on at the café, it is one of the most popular salads. Healthy, filling, delicious and authentic all in one.
Course: Salad
Cuisine: Scandinavian
Author: Bronte Aurell

Ingredients

  • 300 g new potatoes cooked, cooled, halved
  • 200 g cured salmon or normal smoked salmon, if you prefer
  • 100 g blanched green beans cut into 3-4 cm pieces
  • 150 g blanched green asparagus cut into 3-4 cm pieces
  • 100 g blanched green peas
  • 10 cherry tomatoes halved
  • a handful of crunchy green leaves from iceberg to frisee – which ever you prefer
  • 1/4 cucumber cubed
  • 1 tbs chopped chives
  • sprigs of dill to decorate

For the dill and mustard dressing

  • this will make a larger quantity than needed but you can keep it in the fridge for a week and use for sandwiches or other salads
  • 2 tbs Swedish mustard
  • 1 tbs white vinegar
  • 1 tsp sugar
  • salt
  • pepper
  • 100 ml rapeseed oil
  • 4 tbs chopped fresh dill

Instructions

For the Salad

  • Add all ingredients to a bowl and mix gently. Arrange on a serving tray and drizzle over 2 large tablespoons of dill and mustard dressing. You can buy ready made Dill & Mustard dressing here

For the dressing

  • Mix mustard, sugar and vinegar in a bowl. Add the oil carefully, start by adding a few drops, then steadily adding a thin stream of oil to emulsify the dressing. If you add it too quickly it will split. Keep whisking until you have a good, creamy consistency. Add a little bit more oil if it is too thick.