Hot-smoked salmon with cold dill sauce and radish salad
10 min · 40 g protein · 414 cals / serving
A Swedish summer classic that needs no cooking: a thick piece of hot-smoked salmon with a cold, tangy dill sauce, beside a crunchy salad of radishes, cucumber, sweet peas and romaine. The sauce is made in a minute from quark, a spoon of crème fraîche, dill and lemon.
Ingredients
Cold dill sauce
- 2/3 cup quark
- 2 tbsp half fat creme fraiche, light
- 1/4 cup fresh dill, finely chopped
- 4 tsp lemon juice, divided
- 1/3 tsp salt, divided
Cold dill sauce
- a pinch white pepper
- 3/4 cup cooked frozen green peas
- 1 small heart romaine lettuce, torn
- 1/2 cucumber, sliced
- 1 bunch (about 8) radish, thinly sliced
- 2 tbsp fresh chives, snipped
- 2 portions (125 g / 4 1/2 oz each) hot-smoked whole gutted salmon, skin removed, in large flakes
Steps
- Stir the quark, crème fraîche, dill, half the lemon juice, half the salt and the white pepper together. Leave it in the fridge while you make the salad.
- Cover the frozen peas with boiling water from the kettle and leave 2–3 minutes, then drain, cool under the cold tap and shake dry. Toss them with the romaine, cucumber, radishes, chives and the rest of the lemon juice and salt.
- Lay the salmon beside the salad on two plates with a good spoonful of the sauce.
Good to know
What about potatoes?
New potatoes are the classic Swedish side. Leftover boiled potatoes, sliced cold into the salad, keep this a no-cook dinner; 5 oz a person makes it a bigger meal.
Can I use mayonnaise in the sauce, like my grandmother?
The traditional kall sås is half mayonnaise and half crème fraîche. A spoon of mayonnaise stirred into the quark brings back that richness without changing the dish much.
Alternative
Per
- Calories
- 94
- Protein
- (39%)
- 9 g
- Fat
- (47%)
- 5 g
- Carbohydrates
- (15%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 290 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 828 kcal goes into the pot and 878 g of ingredients comes out as about 878 g of food: 94 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.