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Smoked Fish and Sauerkraut Salad
A hearty and flavorful salad combining the richness of smoked fish with the tangy notes of sauerkraut, balanced with potatoes and fresh herbs. This dish is a celebration of Estonian flavors, perfect as a main course or a substantial side.
ð§ ææ
- 300 g Smoked fish (e.g., smoked herring, mackerel, or trout)(cleaned and flaked into bite-sized pieces)
- 500 g Potatoes(boiled until tender, then cooled and diced)
- 200 g Sauerkraut(drained and roughly chopped)
- 1 medium Red onion(finely chopped)
- 0.5 dl Fresh dill(chopped)
- 0.25 dl Fresh parsley(chopped)
- 4 tbsp Mayonnaise
- 2 tbsp Plain yogurt
- 1 tsp Dijon mustard
- 0.5 tsp Black pepper(freshly ground)
- to taste Salt
ðšâð³ äœãæ¹
- 1
Boil potatoes until tender. Drain, let cool completely, then dice into bite-sized pieces.
- 2
Prepare the smoked fish by cleaning it and flaking it into bite-sized pieces. Ensure any bones are removed.
- 3
In a large bowl, combine the diced potatoes, flaked smoked fish, drained sauerkraut, finely chopped red onion, fresh dill, and fresh parsley.
- 4
In a small bowl, whisk together the mayonnaise, plain yogurt, Dijon mustard, salt, and freshly ground black pepper to create the dressing.
- 5
Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated. Taste and adjust seasoning if necessary.
- 6
Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
ð¡ ããã®ã³ã
- âFor a stronger sauerkraut flavor, use less dressing.
- âIf you prefer a creamier salad, add a little more mayonnaise or yogurt.
- âSmoked mackerel or trout can be used as alternatives to herring.
- âThis salad is best served chilled.
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- Add diced boiled eggs for extra richness.
- Include finely chopped pickled cucumbers for an added crunch and tang.
- A pinch of caraway seeds can complement the sauerkraut.