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Fish, Classics and bistro fare

Smoked Salmon and Potato Salad with Dill Cream

Smoked salmon and potato salad is a full meal for 4 people, ready in 35 minutes, very easy to make, for about €3.50 per serving. It combines warm potatoes, smoked salmon, eggs and pickles, bound together with a dill and lemon cream. The key is mixing the potatoes with the cream while they're still warm, so they soak up the dressing.

Tonight, a warm salad of potatoes, smoked salmon, eggs and pickles, with a dill cream.

Smoked Salmon and Potato Salad with Dill Cream
Total time
35 min
Difficulty
Very easy
Cost per person
€3.50
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

This salad plays on contrast, soft potatoes, tender and slightly salty smoked salmon, and crunchy pickles. The dill and lemon cream adds freshness without covering up the fish, and the soft boiled eggs bring extra richness to the plate. It's a simple dish, but one with real character, thanks to the balance between the richness of the salmon and the tang of the dressing.

It's a great salad for a spring or summer dinner, when you want something fresh but still satisfying. It works just as well for a quick weeknight meal as for having friends over on a Sunday evening, served warm or at room temperature. Mon Chou likes to suggest it when you want a dish that feels different without spending hours in the kitchen.

The ingredients

4 people

Fruits and vegetables

  • Waxy potatoes 800 g
  • Dill 1 bunch
  • Lemon 1
  • Lettuce 1
  • Shallot 1

Fish counter

  • Smoked salmon 200 g

Dairy

  • Eggs 4
  • Heavy cream 15 cl

Pantry

  • Picklesoften in the pantry 8
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs, Lactose, Mustard

The step by step recipe

  1. Cook the potatoes in salted water with their skins on, then peel them and cut them into rounds. 20 min

    Peel them while still warm with a knife, it's much easier.

  2. Cook the eggs in boiling water, then shell them and cut them into quarters. 9 min

    They're easier to shell after a quick dip in cold water.

  3. Mix the cream, chopped dill, lemon juice, mustard, salt and pepper.

    Add a splash of water or milk if the cream is too thick.

  4. Toss the warm potatoes with the chopped shallot and half of the cream.

    Warm potatoes soak up the dressing, cold ones just let it sit on top.

  5. Arrange the salad, the potatoes, the eggs, the smoked salmon in ribbons and the pickles, and serve the rest of the cream on the side.

    Add the salmon at the very last moment so it stays soft and pink.

Our tips to get it right

  • Pick waxy potatoes, they hold their shape better when sliced and don't fall apart in the dressing.
  • Cut the smoked salmon into wide ribbons rather than small pieces, it keeps more texture and stays tender on the plate.
  • Taste the dill cream before plating, the lemon and salt should be fairly pronounced to balance the richness of the salmon and cream.

The variations

  • Swap the smoked salmon for smoked trout, the flavor is milder and works well if you find salmon too salty.
  • For a vegetarian version, skip the salmon and add cooked green asparagus or crumbled fresh cheese, dill pairs well with both.
  • For a faster version, use hard boiled eggs made ahead and pre cooked potatoes, you'll easily save 20 minutes.

What to serve it with

  • Toasted rye or whole wheat bread
  • A glass of dry white wine
  • Sparkling water with lemon

Storage

This salad keeps for 2 days in the refrigerator in a sealed container, but it's best to add the smoked salmon just before serving. It doesn't freeze well, because of the cream and eggs. Take it out of the fridge a bit before eating, it tastes better warm or at room temperature than fully cold.

Questions about this dish

Can you make this salad ahead of time?

Yes, you can cook the potatoes and eggs, and make the dill cream several hours ahead. Add the smoked salmon and assemble the salad just before serving, so it stays tender.

What type of smoked salmon works best?

A classic thinly sliced smoked salmon works very well. Avoid overly salty or dry versions, which can toughen once cut into ribbons.

Can you substitute the heavy cream?

You can use thick plain yogurt or Greek yogurt instead, the texture will be a bit lighter but still good. Adjust the lemon and salt to taste.

Is this salad good for kids?

Some kids might be hesitant about smoked salmon or dill, since both have a strong flavor. You can serve them a portion with less cream and more potatoes and eggs.

How long does it take to make a smoked salmon and potato salad with dill cream?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a smoked salmon and potato salad with dill cream?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a smoked salmon and potato salad with dill cream cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, lactose, mustard. Always check the labels of the products you buy.

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