Latvian Smoked Fish and Potato Salad
This rustic yet elegant Latvian Smoked Fish and Potato Salad draws inspiration from the traditional Baltic countryside where hearty, preserved ingredients come together in harmony. Smoked fish was historically essential for coastal communities, adding deep, savory umami to simple root vegetables like potatoes and beets. This salad balances subtly sweet, creamy, smoky, and tangy flavors into a satisfying dish that deserves the center of the table.
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
Calories: 354kcalCarbohydrates: 36gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 168mgSodium: 283mgPotassium: 1121mgFiber: 5gSugar: 6gVitamin A: 351IUVitamin C: 38mgCalcium: 80mgIron: 3mg
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