Best 6 Scandinavian Rice Salad With Smoked Salmon Recipes

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Travel to the heart of Scandinavia with our delightful Scandinavian Rice Salad with Smoked Salmon recipe. This vibrant and flavorful dish combines the best of Nordic cuisine, featuring tender rice, succulent smoked salmon, crisp cucumber, refreshing red onion, and a medley of herbs. Dressed in a creamy dill sauce, this salad is a symphony of textures and flavors that will transport your taste buds to the picturesque landscapes of the North.

In this comprehensive guide, you'll find not only the recipe for this tantalizing main course salad but also a collection of additional Scandinavian recipes that showcase the region's rich culinary heritage. Embark on a culinary journey with us as we explore the traditional flavors and techniques that make Scandinavian cuisine so beloved. From classic Swedish meatballs to hearty Norwegian salmon soup, and delectable Danish pastries, our selection of recipes will satisfy every palate. Get ready to indulge in the diverse and delicious world of Scandinavian cooking!

Let's cook with our recipes!

SCANDINAVIAN-STYLE RARE-COOKED SALMON WITH FAVA BEANS AND PEAS



Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas image

Provided by Food Network

Categories     appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 23

4 tablespoons unsalted butter, thinly sliced, plus additional for greasing casseroles
4 (7-ounce) very fresh salmon fillets
Fine sea salt, to taste
Freshly ground white pepper, to taste
3/4 cup shelled small peas
24 shelled fava beans, skinned
12 snow peas, cut across into thin strips
4 teaspoons julienned bacon
4 scallions, top 1-inch only (white part), quartered lengthwise
1/2 cup shredded iceberg lettuce
2 cups fish fumet (see recipe)
4 small sprigs fresh mint, plus 8 leaves, chopped
2 pounds heads and bones from black bass, red snapper, or halibut
2 tablespoons corn oil
1 medium onion, peeled and very thinly sliced
1/4 small fennel bulb, very thinly sliced
1 leek, very thinly sliced
15 white peppercorns
1/4 teaspoon fine sea salt
1 sprig fresh Italian parsley
1 bay leaf
1 cup dry white wine
3 cups water

Steps:

  • Butter 4 individual, shallow, flame-proof casseroles and set aside. Trim and discard the thin belly section from the salmon fillets and season the fillets on both sides with salt and pepper. Place the salmon in the center of the casseroles and surround the fillets, in this order, with the peas, fava beans, snow peas, bacon, scallions and lettuce. Season the vegetables with salt and pepper. Lay the butter slices over the vegetables. (Recipe may be made ahead to this point several hours ahead; cover and chill.)
  • Pour the fish fumet into the dishes and place each dish on top of a stove burner turned to high heat. Bring the fumet to a boil. Lower the heat to medium-high and cook for 5 minutes, until a metal skewer inserted into the center of the salmon for 5 seconds feels barely warm when touched to your lip; the salmon will be rare.
  • Sprinkle the chopped mint over the vegetables and lay the mint sprigs on the salmon. Put the casseroles on serving plates and serve immediately.
  • Remove the gills and eyes from the fish, or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water: Let stand for 1 hour, changing the water twice. Drain.
  • Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes.
  • Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

SCANDINAVIAN RICE SALAD WITH SMOKED SALMON



Scandinavian Rice Salad With Smoked Salmon image

Such a traditional Scandinavian recipe combining the salmon with the dill. I ate my fair share of seafood salads such as this during my trip to Sweden. Recipe from Eating Well. They recommend serving it with some fresh rye bread or rye crisps (readily available in most grocery stores).

Provided by januarybride

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup water
1 cup brown basmati rice (may sub any rice you like)
3/4 teaspoon salt, divided
1 cup cooked green peas
1/3 small English cucumber, cut in half lengthwise and thinly sliced (1 cup)
1/4 cup chopped fresh dill
1/4 cup sliced scallion (2 scallions)
1/3 cup chopped smoked salmon (2 ounces)
1/2 cup nonfat plain yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon fresh ground pepper

Steps:

  • Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
  • Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
  • Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.

SCANDINAVIAN SEAFOOD SALAD



Scandinavian Seafood Salad image

Provided by Amanda Hesser

Categories     project, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 14

6 fingerling or 2 Yukon Gold potatoes
2 cups (about 10 ounces) cooked and peeled small shrimp, cut into small pieces
1 1/2 cups (about 10 ounces) chopped smoked salmon
1 1/2 cups (about 10 ounces) crab meat
4 hard-boiled eggs, finely chopped
2 shallots, finely chopped
2 anchovy fillets, chopped
1 tablespoon chopped cilantro
1 tablespoon sliced chives
1/2 cup freshly squeezed lime juice (about 4-5 limes)
3 tablespoons mayonnaise
2 tablespoons sour cream
Kosher salt and ground pepper
2 small heads iceberg lettuce, separated into leaves

Steps:

  • Preheat the oven to 400 degrees. In a small baking dish, roast the potatoes for 30 to 40 minutes, until fork tender. Let cool completely and then peel and cut into 1/2 -inch dice.
  • Combine the potatoes with the shrimp, salmon, crab meat, eggs, shallots, anchovies, cilantro and chives in a large bowl. In a small bowl, whisk together the lime juice, mayonnaise and sour cream; fold into the salad and season to taste with salt and pepper.
  • Arrange the lettuce leaves on a platter and serve alongside the salad. To eat, roll a lettuce leaf around a dollop of salad, like a spring roll.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 13 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 996 milligrams, Sugar 5 grams, TransFat 0 grams

SMOKED SALMON RICE SALAD



Smoked salmon rice salad image

Have some leftover smoked fish on your hands? Create this light and fresh Asian-style salad with a chilli and sesame dressing

Provided by Katy Greenwood

Categories     Main course

Time 10m

Number Of Ingredients 10

500g cooked rice , cooled (about 300g uncooked rice)
bunch spring onion , sliced
½ cucumber , deseeded and sliced
small bag rocket leaves
large handful leftover smoked salmon (about 75g)
2 tbsp rice vinegar
2 tbsp sesame oil
zest and juice 1 lemon
1 tsp chilli sauce (optional), we used sriracha
½ tsp sugar

Steps:

  • Whisk the dressing ingredients and set aside. Toss together the salad ingredients in a large bowl with the dressing. Serve from the bowl or pile onto a serving platter.

Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

TANGY-SWEET SALMON AND RICE SALAD



Tangy-Sweet Salmon and Rice Salad image

While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

1 cup jasmine or basmati rice
Coarse salt
5 scallions, one whole and 4 finely chopped
1/4 cup chopped fresh parsley leaves
1/4 teaspoon peppercorns
1/2 pound fresh wild salmon
1/4 cup pine nuts, lightly toasted
1/4 cup golden raisins
1 tablespoon freshly grated lime zest
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup fresh mint leaves, cut in fine strips

Steps:

  • Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
  • Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
  • Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.

SCANDI SMOKED SALMON



Scandi smoked salmon image

Try a Scandinavian approach to your smoked fish by adding dill, horseradish, lemon and red onion - great as part of a sharing platter

Provided by Good Food team

Categories     Buffet, Starter

Time 10m

Number Of Ingredients 6

1 small red onion , very finely chopped
small bunch dill , most roughly chopped
2 tsp fresh or creamed horseradish
good squeeze lemon juice
100ml soured cream
200g smoked salmon

Steps:

  • Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Stir through the soured cream, season with a pinch of salt and generous grinding of pepper, and mix well. Can be made a day ahead and kept in the fridge.
  • Arrange the salmon on a board or plate, scatter with the remaining dill fronds and serve with a grinding of black pepper and the sauce alongside.

Nutrition Facts : Calories 133 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 2.5 milligram of sodium

Tips:

  • For the best results, use high-quality smoked salmon. Look for salmon that is firm and has a deep, smoky flavor.
  • If you don't have any fresh dill, you can use dried dill instead. Just be sure to use half the amount, as dried dill is more concentrated.
  • You can use any type of rice you like for this salad, but basmati or jasmine rice are good choices.
  • If you want to make this salad ahead of time, you can cook the rice and vegetables up to 2 days in advance. Just store them in separate airtight containers in the refrigerator.
  • When you're ready to serve the salad, simply combine all of the ingredients in a large bowl and toss to coat.

Conclusion:

This Scandinavian rice salad with smoked salmon is a delicious and refreshing dish that is perfect for a summer meal. It's also very easy to make, and it's a great way to use up leftover rice. So next time you're looking for a light and healthy meal, give this salad a try. You won't be disappointed!

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