Poached Norwegian Salmon Salad

Poached Norwegian Salmon Salad

    4 servings

  • 20-40 min

  • Difficulty


Photographer: Michael Grimm

Easy poached Norwegian Salmon salad featuring shallots, capers, lemon zest and Tabasco®. A tasty recipe provided by Chef Brad McDonald.



4 each  5-6 oz Norwegian Salmon fillet(s)
6 oz  smoked Norwegian Salmon
1   anchovy fillet
2   shallots
3 tbsp  capers
4 sprig  dill, fresh
4 sprig  tarragon, fresh
4   egg
1   lemon
.5 cups  champagne vinegar
1 cups  sour cream or crème fraîche
1 tsp  lemon juice
.5 tsp  Tabasco


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Poach the salmon gently in salted, simmering water until cooked, about 6-8 minutes. Cool immediately.
  • Finely chop smoked salmon and anchovy.  
  • Chop the shallots and capers.  
  • Chop dill and tarragon. 
  • Hard boil, peel and chop the eggs.  
  • Zest the lemon. 
  • In a small saucepan over medium heat, add the chopped shallots and vinegar. Cook until dry, stirring as you go, then reserve. 
  • In a large mixing bowl, add the smoked salmon, anchovy (optional), shallots, capers, dill, tarragon and sour cream. 
  • Stir in the lemon juice, lemon zest and Tabasco. 
  • Fold in the chopped eggs. 
  • Break the poached salmon apart between your fingers. Fold into the base mixture and season with salt to taste. 
  • Serve chilled or reserve cold for up to 3 days.

Serving Suggestion:

  • Serve as a sandwich on a sliced baguette.