Warm-Smoked Salmon with New Potatoes and Romsås

Why You’ll Love This Recipe

• Classic Scandinavian flavors: smoky salmon, buttery new potatoes, bright dill, and a cool, silky romsås.
• Restaurant-worthy presentation with easy, no-fuss techniques for home cooks.
• Balanced and satisfying—rich yet fresh with lemon and crisp cucumber.
• Ready in about 35 minutes and mostly make-ahead friendly.

Grocery List

• Produce: New potatoes, fresh dill, lemon, cucumber, red onion or shallot
• Dairy: Crème fraîche, unsalted butter
• Pantry: Warm-smoked salmon fillet (seafood counter), roe (lumpfish or trout), mayonnaise, white wine vinegar, salt, white/black pepper, sugar

Full Ingredients

Warm-Smoked Salmon and Garnish

• 600 g warm-smoked salmon fillet (varmrökt lax), skin on
• Lemon wedges, for serving
• Dill sprigs, for garnish
• Freshly ground black or white pepper, to taste

Buttered New Potatoes

• 1 kg new potatoes, scrubbed (leave skins on)
• 3 tbsp (42 g) unsalted butter
• 2 tbsp finely chopped fresh dill
• 1–1.5 tbsp kosher salt for the cooking water

Romsås (Dill–Roe Sauce)

• 200 ml crème fraîche (about 3/4 cup)
• 3 tbsp (45 ml) mayonnaise
• 80 g roe (lumpfish or trout), well drained
• 2 tbsp finely minced red onion or shallot
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp finely grated lemon zest
• 2 tbsp finely chopped fresh dill
• 1/4 tsp white pepper (or black pepper), plus more to taste
• 1/8 tsp fine sea salt, or to taste (roe is salty; season gently)
• 1/4 tsp sugar (optional, balances acidity)

Quick Cucumber

• 1 large cucumber, very thinly sliced
• 1 tsp white wine vinegar
• Pinch of fine sea salt
• Pinch of sugar (optional)

Step-by-Step Instructions

Step 1: Make the romsås

In a medium bowl, whisk together the crème fraîche, mayonnaise, lemon juice, lemon zest, dill, minced red onion, white pepper, and sugar. Taste and add a small pinch of salt only if needed. Gently fold in the roe just until combined, keeping the pearls intact. Cover and refrigerate to chill and thicken slightly while you prepare the rest (10–20 minutes).

Step 2: Salt and dress the cucumber

Thinly slice the cucumber (use a mandoline if you have one). Toss with the white wine vinegar, a pinch of salt, and a pinch of sugar. Let stand 10 minutes to lightly soften, then pat dry with paper towels. Keep cool until serving.

Step 3: Cook the new potatoes

Place the scrubbed potatoes in a pot and cover with cold water by 2–3 cm. Add 1–1.5 tbsp kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook until the potatoes are just tender when pierced, 12–15 minutes depending on size.

Step 4: Flake the warm-smoked salmon

While the potatoes cook, remove the salmon from the fridge so it can lose its chill. Peel off the skin, lift away any dark fatty bits, and check for pin bones. Flake the salmon into large, juicy chunks. For a slightly warmer fish, you can place the flakes on a tray in a 120°C / 250°F oven for 5–7 minutes—just to take the chill off without drying.

Step 5: Butter and season the potatoes

Drain the potatoes and return them to the hot pot over low heat for 30–60 seconds to steam off excess moisture. Remove from heat and add the butter, swirling until it melts and coats the potatoes. Sprinkle over 2 tbsp chopped dill and toss gently. Taste and adjust with a little more salt and pepper if needed.

Step 6: Plate and serve

Arrange buttered new potatoes on warm plates. Set generous flakes of warm-smoked salmon alongside. Spoon romsås into a small bowl or dollop onto the plate. Add the cucumber slices and lemon wedges. Finish with a few dill sprigs and a light crack of pepper. Serve immediately.

Pro Tips

• Start potatoes in cold water for even cooking and perfect, intact skins.
• Fold roe in last and gently—the pearls should remain whole for a luxe pop.
• New potatoes vary; aim to remove them the moment a knife slides in with slight resistance.
• Serve the salmon just warm or at cool room temperature; high heat can dry out hot-smoked fish quickly.
• For extra fragrance, toss a few dill stems into the potato water while it boils.

Variations

• Horseradish kick: Add 1–2 tsp freshly grated horseradish to the romsås for gentle heat.
• Mustard-dill twist: Swap romsås for a classic gravlax-style mustard-dill sauce (hovmästarsås) and serve capers instead of roe.
• Spring veg boost: Add steamed asparagus or sugar snap peas for color and crunch.

Storage & Make-Ahead

Romsås can be made up to 24 hours ahead; for best texture, mix everything except the roe in advance and fold the roe in just before serving. Keep refrigerated. The salmon will keep, wrapped and chilled, for up to 3 days. Buttered potatoes are best fresh, but leftovers can be pan-fried in a little butter the next day. Cucumber is best within a few hours; drain off any liquid before serving.

Nutrition (per serving)

Approximate: 820–860 kcal; 45–48 g fat; 42–46 g carbs; 37–40 g protein; sodium will vary with roe and smoked salmon. This estimate assumes 150 g salmon, 250 g potatoes, and about 3 tbsp romsås per person.