Nordic Nicoise Salad Recipe
A Scandinavian twist on the classic Nicoise salad made with smoked fish (salmon or trout) with fresh spring veggies and horseradish-spiked Nicoise dressing.
How to Make the Best Nordic Nicoise Salad
This Nordic Nicoise Salad puts a beautiful Scandinavian spin on the beloved French classic. Instead of the traditional tuna, this version features luxurious smoked salmon or trout that pairs perfectly with tender baby potatoes, crisp snap peas, and a medley of fresh spring vegetables.
What makes this salad truly special is the horseradish-spiked dressing. The subtle heat from the prepared horseradish adds a distinctive Nordic touch that complements the rich, smoky fish beautifully. Combined with wholegrain mustard and fresh dill, it creates a dressing that’s both elegant and satisfying.
Whether you’re looking for an impressive lunch to serve guests or a nutritious dinner that comes together in under 40 minutes, this salad delivers on all fronts. The combination of textures—from the creamy potatoes to the crunchy radishes and delicate watercress—makes every bite interesting, while the smoked fish provides plenty of protein to keep you satisfied.
Nordic Nicoise Salad
A Scandinavian twist on the classic Nicoise salad made with smoked fish (salmon or trout) with fresh spring veggies and horseradish-spiked Nicoise dressing.
Ingredients
Salad
Dressing
Instructions
Prepare the Vegetables
- Place the baby potatoes in a pot of water and boil, then simmer until tender, about 20 minutes. Add the snap peas in the same water during the last minute to quickly blanch. Drain and rinse under cold water.
- At the same time, boil the eggs to your preference (soft or hard). Peel and halve.
- Using a veggie peeler, shave the cucumber into ribbons (or just slice into rounds). Slice the radishes and shave the fennel.
Make the Dressing
- Stir the dressing ingredients together in a small bowl with a fork, tasting and adjusting to your preference.
Assemble and Serve
- Lay a bed of watercress on the bottom of two bowls. Top with cucumbers, radish, fennel, smoked fish, eggs, capers, and fresh dill.
- Dress the salad right before serving.
- Add a dollop of yogurt for extra richness if you like, and serve with rye crisp.
Notes
- For a vegetarian option, substitute the smoked fish with cannellini beans or baked/smoked tofu.
- Optional additions include pickled red onions, fresh sprouts, chive blossoms, nasturtium petals, sliced avocado, blanched green beans, a dollop of plain yogurt, or toasted rye croutons.
- You can use white wine vinegar, red wine vinegar, sherry vinegar, or apple cider vinegar in place of champagne vinegar.
