Scandi smoked salmon

Try a Scandinavian approach to your smoked fish by adding dill, horseradish, lemon and red onion – great as part of a sharing platter

  • Prep:10 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 133
  • fat 8g
  • saturates 4g
  • carbs 3g
  • sugars 2g
  • fibre 1g
  • protein 14g
  • salt 2.5g


  • 1 small red onion, very finely chopped
  • small bunch dill, most roughly chopped
  • 2 tsp fresh or creamed horseradish
  • good squeeze lemon juice
  • 100ml soured cream
  • 200g smoked salmon


  1. Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Stir through the soured cream, season with a pinch of salt and generous grinding of pepper, and mix well. Can be made a day ahead and kept in the fridge.

  2. Arrange the salmon on a board or plate, scatter with the remaining dill fronds and serve with a grinding of black pepper and the sauce alongside.

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