Smoked Salmon & Fiddlehead Salad

Smoked Salmon & Fiddlehead Salad


Fiddleheads are a delightful addition to spring salads, light pastas, or on their own with garlic and butter. Use them as you would asparagus – just make sure to parboil them first (instructions below)!

Adapted from this recipe.

Creamy Dill Dressing

  • 1/2 cup sour cream
  • 2 tablespoons cider or white wine vinegar
  • 1 tablespoon fresh dill
  • 2 teaspoons whole grain mustard
  • 1/2 clove garlic, finely chopped
  • Salt and pepper

Salad

  • 2 cups baby potatoes
  • 4 cups (2 pints) fiddleheads
  • 2 tablespoons hazelnut or olive oil
  • 1/2 lb (225 g) smoked salmon, thinly sliced
  • Lime wedges, to taste

Preparation

Prepare the Fiddleheads

  1. Wash in several changes of cold water to remove the papery coating
  2. Chop off the dark green oxidized ends of the stem
  3. Steam, or boil in salted water for 10-12 minutes. Undercooked or raw fiddleheads carry the risk of foodborne illness.
  4. Drain, put fiddleheads in icewater to cool. Drain again and set aside.

Creamy Dill Dressing

  1. In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Refrigerate.

Salad

  1. In a large pot of salted water, cook the potatoes until tender. Cool the potatoes in ice water. Drain. Cut into quarters or 1-cm (1/2-inch) thick slices. Set aside.
  2. In a bowl, combine the potatoes and fiddleheads with the oil. Season with salt and pepper. Divide among four plates. Garnish with smoked salmon rosettes. Drizzle with creamy dill dressing and serve with lime wedges.


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