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Midsummer Salad with greens, salmon, eggs and potatoes in a wreath shape on a white plate.

Midsummer Smoked Salmon Salad

A showstopper of a salad featuring all of the iconic ingredients from the midsummer table and shaped like a wreath.
5 from 1 vote
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Course: salads
Cuisine: Nordic, Scandinavian, Swedish
Keyword: Midsummer salad recipe, smoked salmon salad recipe
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 330kcal
Author: Kristi

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

    • 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.
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Nutrition

Calories: 330kcal | Carbohydrates: 24g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 196mg | Sodium: 355mg | Potassium: 799mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1374IU | Vitamin C: 42mg | Calcium: 143mg | Iron: 2mg