Potato Salad with Hot Smoked Salmon and Lemon Mayonnaise

The weather has been nice here in Denmark and I made my favorite summer salad with hot smoked salmon. New potatoes are showing up in the markets (unfortunately not Danish just yet) from Spain and ramsons are popping up in the garden. Ramsons have a garlicky, green favor and can be found in the forest, fields and my garden growing wild in the early spring til the middle of June. The can also be found be found in farmers markets ane even some supermarkets. Hot smoked salmon may be hard to find in other countries, but hot smoked trout or even cooked salmon can also be used.

Potato Salad with Hot Smoked Trout and Lemon Mayonnaise

4 lunch servings


3 oz. vegetable oil

2 oz. lemon juice

1 tbsp. apple cider vinegar

½ cup chopped parsley

½ cup ramsons or chives, finely chopped

kosher salt and freshly ground pepper

1 stalk celery, diced

1 tbsp. capers


1 lb. new baby potatoes, scrubbed but not peeled

a hand full of rocket( arugula)

8 oz. smoked rainbow trout or hot smoked/cooked salmon*, skin and bones removed

Lemon mayonnaise:

1 egg yolk

1½ oz. lemon juice

zest of 1 lemon

kosher salt and freshly ground pepper

3½ oz. rapeseed/corn oil

To make dressing, place oil, lemon juice, vinegar, ramsons/chives, salt and pepper in a bowl and whisk until combined. Stir in parsley, celery and capers.

To make salad, cook potatoes in a large pot of salted boiling water until tender. Drain and allow to cool 5 minutes before slicing. Add potatoes to dressing while still warm. Stir to combine.

To make lemon mayonnaise, place egg yolk, lemon juice and zest, salt and pepper in food processor. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. 

To serve, place arugula on the bottom of four plates, divide salad over and, top with flaked hot smoked salmon/trout and drizzle with lemon mayonnaise.

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