| Prep: 30 mins | Cook: 1 hour | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 572 | 28.7g | 5.7g | 41.3g |
| sugars | fibre | protein | salt |
| 3.7g | 6.2g | 38.6g | 1.6g |
Why I Love Finnish Smoked Whitefish with Potato Salad
Scanning my vast catalogue of hearty, nature-inspired fare, there’s one recipe that always leaps out at me. The Smoked Whitefish with Potato Salad beckons with its quintessential Finnish charm, that marries the rustic, smoky savoriness of perfectly smoked whitefish with the wholesome, hearty comfort of a homemade potato salad.
A tribute to my roots
Back home in the beautiful Rocky Mountains of Colorado, we have a bounty of game meats and freshwater fish, which form the cornerstone of many meals. This dish borrows those principles and adapts them to the Northern European context. In particular, it reminds me of the trout dishes that we used to rustle up, but it also gives a nod to the more international flavors of Nordic cuisine. This is something that famous Finnish chef Sara La Fountain excels at and I must say, during the creation process of this recipe, her innovative approach was my guiding light.
The allure of balance
But what I truly love about the Smoked Whitefish with Potato Salad is an intrinsic quality it shares with so many of my favorite dishes. It’s all about balance. Picture this: the aromatic smokiness of whitefish fillets, the hearty texture of new potatoes, the piquancy of red onions and garlic, the herby freshness of dill and parsley, the richness of hard-boiled eggs, all tied together with a zesty blend of mayonnaise, dijon mustard, and apple cider vinegar. The finale? A touch of salt, a grind of black pepper, and a squeeze of lemon to awaken all the flavours.
This recipe shares a symphony of flavors with the traditional Scandinavian dishes that I love, but it also shares notes with my Rocky Mountain repertoire. For instance, swap the whitefish for trout, and you’re back in Colorado. Prefer a more Mediterranean twist? Substitute the dill and parsley for rosemary and thyme, and replace the smoked whitefish with grilled sardines. It’s a culinary chameleon – adapting to whatever ingredients are at hand and generating exciting new combinations each time.
Lastly, I cannot stress enough that this dish doesn’t have to stand alone. It pairs exquisitely with a crisp, aromatic white wine such as a Finnish Riesling, and alongside a crunchy green salad, it really sings. Or for a more laidback affair, serve it up with freshly baked bread and a quality, cold beer for a truly comforting meal.
Try it out, play around, make it your own. I assure you, the Smoked Whitefish with Potato Salad is one recipe you’ll fall in love with just as I did.
What You’ll Need
- 2 lb smoked whitefish fillets
- 1.5 lb new potatoes
- 2 large red onions
- 3 cloves of garlic
- 1/2 cup of chopped fresh dill
- 1/4 cup of chopped fresh parsley
- 6 hard-boiled eggs
- 1 cup of mayonnaise
- 2 tablespoons of dijon mustard
- 2 tablespoons of apple cider vinegar
- Salt and black pepper to taste
- 6 lemon wedges, for serving
Method
Step One
Start by boiling the new potatoes in a large pot of salted water until they are tender. This should take about 20 minutes. Once done, drain them and let them cool before cutting into chunks.
Step Two
While the potatoes are cooling, prepare your eggs. Hard-boil them and let them cool before peeling and chopping them into small pieces.
Step Three
Next, prepare your vegetables. Peel and finely chop your red onions and garlic and then set them aside.
Step Four
In a large bowl, combine the cooled and chopped potatoes, chopped eggs, chopped onions, and chopped garlic. Add the smoked whitefish fillets (break them into pieces if necessary).
Step Five
Prepare your dressing by mixing together the mayonnaise, dijon mustard, apple cider vinegar, and freshly chopped dill and parsley. Add salt and black pepper to taste.
Step Six
Pour the prepared dressing over the potato and fish mixture. Toss everything together until well combined. Let it chill in the fridge for at least an hour before serving.
Step Seven
Serve the smoked whitefish and potato salad chilled, garnished with a lemon wedge. Enjoy!
