This is a cold potato salad built around smoked fish — trout or mackerel — with pickled beets, hard-boiled eggs, and a horseradish-mustard dressing. It takes about an hour total, and the whole thing can be made ahead and refrigerated, which makes it genuinely useful for a weekend gathering or a packed weeknight. The flavors actually improve after a few hours in the fridge.
The technique that matters
The two things that will make or break this salad are potato texture and folding. Cook the potatoes just until a fork slides in without resistance — 12 to 15 minutes at a gentle simmer — then drain them and spread them out to cool completely before anything else touches them. Warm potatoes absorb dressing unevenly and turn mushy fast. When you combine everything, fold rather than stir: use a rubber spatula and turn the bowl a few times with a light hand. Smoked fish flakes apart quickly, and you want recognizable pieces in every bite, not a paste. Both steps take maybe two extra minutes and make a real difference in the finished dish.
About the ingredients
- Smoked fish: Smoked trout fillets from the refrigerated section of most grocery stores work well here. Avoid smoked salmon — it’s too soft and the flavor is different. Check for pin bones even on packaged fillets; run your finger along the flesh before flaking.
- Pickled beets: Look for beets packed in brine, not sweet syrup. The syrup version makes the salad cloying and turns everything an intense magenta. If you can only find the sweet kind, rinse them briefly and pat dry.
- Prepared horseradish: This is the jarred grated kind, not horseradish sauce (which is creamy and much milder). Drain off any excess liquid before measuring so the dressing doesn’t go watery.
- Whole-grain mustard: Dijon works as a straight swap if that’s what you have, but use slightly less — it’s sharper.
Mistakes to avoid
- Dressing the salad while it’s still warm: The dressing breaks down and the potatoes soak up too much of it, leaving the salad dry and heavy. Wait until the potatoes are fully cool — room temperature at minimum, cold from the fridge is even better.
- Adding the beets too early: Beet juice bleeds into everything. If you’re making this ahead, keep the julienned beets separate and fold them in within an hour of serving. The salad still tastes fine if you mix them in earlier, but it will be uniformly pink.
- Over-salting before tasting: Smoked fish and pickled beets both carry significant salt. Season the dressing lightly, then taste the finished salad before adding more — you may not need any.
- Skipping the resting time: This salad needs at least 30 minutes in the fridge after assembly for the dressing to settle into the potatoes. Serving it immediately makes it taste flat. An hour or two is better, and up to overnight works well.
- Using floury potatoes: Russets fall apart when cubed and dressed. Stick with waxy varieties like Yukon Gold or red potatoes — they hold their shape and don’t go gluey.
Latvian Smoked Fish and Potato Salad
Equipment
- Large Pot
- Mixing bowl
- Chef's Knife
- Cutting board
- Fish Tweezers or Small Tongs
Ingredients
For the Salad:
- 1.5 pounds waxy potatoes (such as Yukon Gold), peeled and cubed choose firm, undamaged potatoes for best texture
- 8 ounces smoked fish, skin and bones removed (preferably smoked trout or mackerel) look for artisanal traditionally smoked fillets for the fullest flavor
- 2 large hard-boiled eggs, peeled and roughly chopped
- 1 cup pickled beets, julienned preferably homemade or found in brine, not syrup
- ⅓ cup red onion, finely sliced mild red onions or shallots work best for a subtle bite
- 2 tablespoons fresh dill, chopped reserve extra for garnish
For the Dressing:
- ⅓ cup sour cream use full-fat sour cream for richness
- 2 tablespoons mayonnaise
- 1 tablespoon prepared horseradish grated fresh horseradish is ideal but jarred versions work as well
- 1 tablespoon whole-grain mustard
- 1 teaspoon lemon juice freshly squeezed for best acidity
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add cubed potatoes and simmer for 12–15 minutes, until fork-tender but not falling apart. Drain and allow to cool completely.
- While potatoes cook, prepare the dressing. In a small bowl, whisk together sour cream, mayonnaise, horseradish, mustard, and lemon juice. Season to taste with salt and black pepper. Chill until ready to use.
- In a large mixing bowl, gently combine cooled potatoes, flaked smoked fish, chopped eggs, beet strips, red onion, and fresh dill.
- Fold in the dressing using a rubber spatula. Stir gently until everything is evenly coated without breaking the potatoes too much. Taste for seasoning and adjust if needed.
- Cover and chill salad for at least 30 minutes before serving to allow flavors to meld.
Notes
Chef’s Tips:
- Add 1 teaspoon of apple cider vinegar to the dressing for a sharper edge.
- Substitute carrots for beets if desired, though traditional Latvian profiles favor earthiness from beets.
- Use gently warm smoked salmon as a modern twist.
- Make-Ahead: The whole salad can be made 1 day in advance and keeps well in the fridge for up to 2 days.
Nutrition
Common questions
Can I make this salad the day before?
Yes — this is one of the better reasons to make it. Assemble everything except the beets, cover tightly, and refrigerate overnight. Fold in the beets and a small handful of fresh dill just before serving to keep the color clean and the herbs bright.
What can I use instead of smoked fish if I can’t find trout or mackerel?
Hot-smoked whitefish or smoked haddock both work well and are easier to find in some regions. Canned smoked fish is a reasonable backup — drain it thoroughly and skip the skin-and-bone check since it’s already prepared, but taste before adding salt to the dressing.
How long does this keep in the fridge?
Up to two days, covered. After that the potatoes start to break down and the dressing gets watery. Skip the garnish of extra dill on leftovers — not worth the extra dish — and just give it a gentle stir before serving again.
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