Embrace the nordic food trend with this nordic salad with smoked salmon and dill oil!
I’m sure as this is arriving in your inbox I’ll be dragging myself out of bed after staying up late watching the Super Bowl. It’s not even half time yet as I’m typing this but I feel pretty confident saying go Falcons!! Technically I’m a Giants fan, but I grew up in Atlanta too so I don’t think I’m being too fair weather 😉
Update: womp womp.
The hubs and I spent the weekend in Charlottesville with my two best friends from high school and their growing families. Since there were lots of babies and small children involved, we just had a really laid back weekend. Had a buffet lunch at Michie Tavern, an 18th century tavern right by Monticello followed by an afternoon playing at home with the kids, where Scott and I learned that kids toys today are waaaaay better than anything we had as children. After the kids went to bed we had some adult wine time – so good for the soul! Then the next morning, we had a yummy diner breakfast with buckwheat pancakes, eggs and bacon for me, then hit the road home. Super short trip, but we’re planning to go up to visit for longer sometime this summer and would love any recommendations you have!
This salad was inspired by my excitement over our upcoming trip to Iceland this spring. Have y’all heard of Wow Air? We got tickets from D.C. round trip for only $350! If you live in the northeast, definitely check them out for crazy inexpensive flights to Europe. For their prices, as long as the plane doesn’t crash, I’m good!
Our plan is to spend a week driving around the island in a camper van. Yup, we’re going to be those kids. And since we’re spending a week camping in a van, we’re capping our trip off with one night at a fancy hotel with it’s own private hot spring.
To be honest, I don’t actually know what to expect with Icelandic food. I’ve actually been warned about the food because apparently it’s really expensive and not very good, which makes me sad because Nordic food is so trendy right now. What we’ll probably end up doing is picking stuff up and eating out of the van (it’s got a little kitchenette) for breakfast and lunch then going out for dinner. If you’ve been to Iceland, would love to hear any tips or any restaurants you loved along the ring road!
- 2 medium Yukon Gold potatoes
- 4 large eggs
- 1 head leaf lettuce, chopped and washed
- Microgreens or sprouts
- 8 ounces smoked salmon, sliced
- 1 cup chopped jarred pickled beets
- 4 radishes, thinly sliced
- 1 medium cucumber, thinly sliced
- Lemon-dill dressing:
- 1 bunch fresh dill, roughly chopped
- 1 lemon, juiced
- ⅓ cup extra-virgin olive oil
- 1 clove garlic, minced
- First, cook the potatoes. Place in a pot and cover with a couple inches of water. Bring to a boil and cook until potatoes are tender. Drain and let potatoes cool to room temperature, then cut into wedges.
- Place eggs in a pot and cover with a couple inches of water. Bring to a boil, turn off heat and cover. Let eggs sit for 10 minutes in the hot water, then carefully remove to a bowl of ice water. When cool, peel the eggs and cut in half.
- Blend all dressing ingredients together in a blender until pureed. Season with salt to taste.
- Place lettuce in a large bowl. Toss with microgreens. Top with smoked salmon, pickled beets, radish, cucumbers, potatoes and eggs. Drizzle with dressing and serve.
More smoked salmon dishes: