This showstopper of a smoked salmon salad features all of the iconic flavors of the midsummer table: smoked salmon, new potatoes, tender greens and radishes, hard boiled eggs and a creamy horseradish sauce all in one dish. It is a festive and lovely way to celebrate the longest day of the year!
While this salad might look impressive, it is incredibly easy to make. Keep reading for step-by-step instructions for making this gorgeous wreath-shaped salad at home!
Why This Recipe Works
- This salad is presented in the shape of a wreath as a nod to the midsummer holiday.
- The combination of ingredients is not only representative of the foods found on the midsummer table, they also taste great together and are a delicious flavor combination.
- The different components can be prepared ahead of time and the salad can simply be tossed and plated right before serving.
Ingredients
- Smoked salmon, hard-boiled eggs and boiled potatoes are the hearty stars of this salad.
- Watercress, micro greens (or another combination of small leafy greens of your choice), radishes and fresh dill make the perfect colorful backdrop to this salad.
- Olive oil and freshly squeezed lemon juice form a simple vinaigrette for the vegetables.
- Yogurt and prepared horseradish sauce create an easy, creamy sauce that is a perfect match for the salmon, eggs and potatoes.
- The edible flowers are optional but make a lovely addition to the plate.
Find the specific measurements and proportions for this dish in the recipe card below!
How to Make This Recipe
- Begin by boiling the potatoes. Place the halved or quartered new potatoes in a large saucepan and cover with cold water by a couple of inches. Season with salt. Bring to a boil over high heat and then reduce to medium. Continue cooking until the potatoes are tender, about 10-12 minutes. Drain and set aside to cool.
- Slice the hard boiled eggs into wedges and break the smoked salmon into bite sized pieces. Set aside.
- Whisk the yogurt and horseradish together in a small bowl. Season to taste with salt and pepper.
- Whisk the olive oil and lemon juice together in a large bowl and season to taste with salt and pepper.
- When you are ready to serve, add the watercress, a handful of micro greens, sliced radishes and cooled potatoes to the bowl with the vinaigrette. Toss gently to coat and season again with salt and pepper to taste.
- Dollop the yogurt and horseradish sauce around a large serving plate if you are making one big salad or around 4 individual salad plates. Arrange the greens and potatoes around the sauce dollops in a wreath shape. Top with salmon, eggs, fresh dill, additional micro greens and edible flowers if desired. Serve immediately!
Expert Tips
- Let the potatoes cool to room temperature before tossing them with the vinaigrette and greens. The warm potatoes tend to wilt the tender greens.
- Wait to toss the greens and cooled potatoes right before serving. Both watercress and micro greens are very tender and will begin to wilt if tossed too early.
- Salt and pepper to taste as you go! A delicious composed salad such as this one comes from each individual ingredient being properly seasoned.
FAQs
Each component of the salad can be made in advance and stored tightly covered in the refrigerator until you are ready to assemble the salads. You will not want to plate the salads until you are ready to serve to prevent the greens from getting wilted and soggy.
Any small lettuce will work here! Feel free to use a spring mix or baby arugula or baby spinach or a mix of any of these greens. This recipe is very versatile!
Related Recipes
Looking for more delicious Scandinavian-inspired salads? Give these a try:
Midsummer Smoked Salmon Salad
Ingredients
- 1 pound small potatoes quartered
- Salt and freshly ground pepper
- 1 cup whole milk skyr Icelandic yogurt or Greek yoogurt
- 2 tablespoons prepared horseradish
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 4-6 cups watercress or other small leafed lettuce
- 4 ounces smoked salmon flaked into bite-size pieces
- Small bunch of radishes sliced thin
- 4 hard-boiled eggs cut into wedges
- Fresh dill
- Microgreens optional
- Edible flowers optional
Instructions
- Fill a large saucepan with water and bring to a boil. Season with salt and add potatoes. Cook until tender, about 10-12 minutes. Drain and set aside to cool.
- Whisk the yogurt and horseradish together in a small bowl. Season with salt and pepper and set aside.
- Whisk oil, lemon juice together in a large bowl. Season to taste with salt and pepper. Add the watercress, a handful of micro greens, radishes and potatoes and toss to coat. Season to taste with salt and pepper.
- Dollop the yogurt and horseradish sauce around the inside edge of a large round serving plate or 4 small salad plates. Arrange salad around the edge of the plate in a wreath-like fashion and top with salmon and eggs. Garnish with fresh dill, more micro greens and edible flowers, if desired. Serve immediately.
Notes
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- To make in advance: Each component of the salad can be made in advance and stored tightly covered in the refrigerator until you are ready to assemble the salads.
- Let the potatoes cool to room temperature before tossing them with the vinaigrette and greens. The warm potatoes tend to wilt the tender greens.
- Wait to toss the greens and cooled potatoes right before serving. Both watercress and micro greens are very tender and will begin to wilt if tossed too early.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your MIdsummer Salad and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Kristi
SO lovely and perfect for celebrating midsummer. Your guests will love it!