Smoked Salmon Potato Salad (Stockmann Deli CopyCat Recipe)

Potato salad is a staple when celebrating 1st May (Vappu in Finnish). It's usually served on the side of sausages or roast beef and for dessert sugar-coated doughnuts and mead. Homes are decorated with balloons, confetti and serpentine. Sometimes people are even hosting dress parties on the Eve of May Day. "Funny" hats are worn (they are mostly student hats signifying which kind of education you have: those having passed their matriculation exams have a white velvet cap with a black vizor, civil engineers (me included) have the same kind of a cap with a black tassel, etc.

Btw, the world's best doughnuts (or at least Finland's) are made by Pyynikki Observation Tower Café: it's situated on the top of the beautiful Pyynikinharju nature area, where you can admire the hilly pine forests and the awesome views opening to the two lakes between which Tampere is nested. It's not that far from the centre and makes a lovely walk after which an afternoon coffee with a doughnut is a must. There can be seen quite many joggers going up and down the steep stairs and paths in the forest. The views from the tower are exceptionally awesome, so remember to climb the steps (or take the elevator) too (pay the entrance fee at the café).

I've done a tuna potato salad earlier, but the idea for this salmon potato salad came from Stockmann Deli: their smoked salmon potato salad is creamy and tasty. Because of salmon it acts as a meal by itself. Oh, have I ever mentioned I worked there as a part-timer when I was a student (though I have to stress out that I haven't stolen the recipe :D I don't even think they had this salad in their repertoire when I worked there).

The crème fraîche part of the salad resembles very much the filling for Salmon Spinach Rolled Omelette. That's why I couldn't resist the temptation to create a copycat recipe, though I went a bit on my own way: I'm quite sure their salad doesn't use "the double dressing technique" (which is a must if making this kind of a potato salad): An onion-y vinaigrette is poured on the hot potatoes and they are left to cool down after which the crème fraîche dressing is added. The original recipe uses parisienne potatoes, which are rounded balls, carved from peeled potatoes using a melon baller and then cooked. They are also sold pre-cut if you want to save the trouble or don't have a melon baller.

Smoked Salmon Potato Salad (serves 3-4)

500 g Parisienne potatoes (buy pre-cut ones or make your own: you'll need more than 0,5 kg potatoes)
200 g warm-smoked salmon, flaked and de-boned

Vinaigrette:
1 Tbsp vinegar
1 Tbsp cold-pressed oil 
1-2 tsp Dijon mustard
a small red onion or shalot, diced
black pepper
salt

Crème fraîche dressing:
100 g crème fraîche or Greek yoghurt
2 Tbsp mayonnaise
lemon juice
fresh dill, chopped

If you're cutting the parisienne potatoes by yourself, choose big potatoes. Peel them and use a melon baller to make rounded balls (appr. 2 cm in diameter).
Cook the potato balls in boiling, salted water for 5 minutes or until cooked, drain and put them in cold water to not overcook them. Once cooled, drain and pat them dry with kitchen paper.

Or... you could opt for small round potatoes instead (you'll need ~350 g), peel them and cut into quarters and cook similarly. But, rounded ones are so much cuter and don't break off so easily...
Or... Prepare the precooked ones according to the package's instructions (I quickly blanched mine).

Make the vinaigrette by mixing the vinegar, oil, mustard, pepper and salt together. Add the diced onion (it will be macerated by the vinegar and the taste will be less pungent). Pour it on the cooked potatoes when they are still hot: they will taste much better that way.

Combine crème fraîche, mayonnaise, lemon juice and dill. Pour it on top of the potatoes once they are cooled to room temperature, folding it carefully as not to break the potato balls. Add the salmon too. Season with more salt, if needed. Let it sit in the fridge for 1-2 hours for the flavours to settle. Enjoy with green salad or as a side dish.

I made the mistake of adding the onion on the crème fraîche, after which I remembered that I usually mix it with vinaigrette. Luckily I used a shalot this time as their taste isn't so pungent.



Follow Kitchenfoxtales via Instagram, Pinterest and Facebook to not miss a post!