This Nordic style salad reflects the archipelago lifestyle and really should be eaten with your feet dipped into the sea in a calm island in the midst of nature. It is salty and comforting with a bit of heat from the chili and freshness from the lemon and vinegar. Yesterday we took a morning walk to the market square and couldn’t resist in buying some freshly smoked salmon and new potatoes from a lovely old lady that sells her produce from the cutest little wooden boat. These fresh ingredients make the base of the salad. I only wish you could have tasted the flakey salmon, it was so soft with a slight smokey and sweet flavour to it! The potatoes and salmon are combined with spicy grilled zucchini ribbons, salty capers and of course a bunch of fresh dill. The all important dill is an essential ingredient in as it adds that summer flavour and freshness no other herb can create! It also has a creamy yet light and tangy shallot dressing to it that wonderfully rounds up all the flavours together. I guess you could call this dish a twist to a potato salad that has a Scandinavian touch to it! Lastly, the salad is topped with a perfectly boiled egg that has a delicious soft yolk. Yum yum, hope you all enjoy it!

Salad ingredients

• about 5-7 new potatoes depending on the size
• 1 tsp of finely chopped chili
• 2 tsp capers
• A rough handful of chopped dill
• 1/2 Zucchini
• 1 boiled egg ( 6 min for refrigerated egg)
• 200 g smoked salmon
• Olive oil
• Squeeze of lemon juice
• Salt/ ground black pepper

Marinade the zucchini ribbons in some olive oil, chili, black pepper and salt for about half an hour. Meanwhile, gently wash the new potatoes and then boiling them. Once ready, leave to cool to the side. Grill the zucchini ribbons ( about 1 minute on both sides) until they get a bit of colour. In a large bowl, add the capers, dill, salmon flakes, halved new potatoes and zucchini ribbons and mix around with the shallot dressing. Boil a refrigerated egg for 6 minutes so the yolk is soft but the white is hard. Ready to plate: Plate the salad and add the halved egg on top. Grind some fresh black pepper on top, a squeeze of lemon juice and perhaps a little more dill. Check to see if it needs salt.

Shallot Dressing

• 3 tbs white wine vinegar
• 3 tbs mayonnaise (or sour cream)
• 1 tsp dijon honey mustard
• 1 shallot roughly chopped
• Ground black pepper & salt
• ¹⁄₃ cup good quality olive oil

Add all the dressing ingredients ( except shallot) into a blender and blend until for about half a minute. Taste to see if it needs more vinegar. Add the shallot and blend until it has minced into the dressing. Taste for flavour and adjust the seasoning if needed.