A Scandinavian twist on the classic nicoise salad- Nordic Nicoise Salad with smoked fish ( salmon, trout, sardines) or Pickled Herring, with a fresh spring veggies and horseradish spiked nicoise dressing.
Other optional additions: pickled red onions, fresh sprouts, chive blossoms, nasturtium petals, sliced avocado, blanched green beans or other veggies, a dollop of plain yogurt, toasted rye croutons, or rye crisp, crumbled.
1–2 teaspoons fresh grated or prepared horseradish
Place the baby potatoes in a pot of water and boil, then simmer until tender, about 20 minutes. Add the snap peas in the same water during the last minute to quickly blanch. Drain. Rinse under cold water.
At the same time boil the eggs, either soft or hard – your preference. Peel and halve.
While the eggs are boiling, stir the dressing ingredients together in a small bowl with a fork, tasting and adjusting.
Prep the veggies. Using a veggie peeler, shave the cucumber into ribbons (or just slice into rounds)
Slice the radishes, slice the fennel.
Assemble the salads. Lay a bed of watercress on the bottom of two bowls. Top with cucumbers, radish, fennel, fish, eggs, pickled onions, capers and fresh dill. Scatter blossoms around the top. Feel the joy 😉
Dress the salad right before serving.
Add a dollop of yogurt for extra richness if you like…. and serve with rye crisp.