Savulohi Smoked Salmon with New Potatoes

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Warm hot-smoked salmon served with buttered new potatoes, a sour-cream chive sauce and quick-pickled cucumber, a Finnish summer favorite. This Finnish-inspired seafood recipe, ready in about 35 minutes, pairs hot-smoked salmon fillet, small new potatoes, scrubbed, fresh dill sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g hot-smoked salmon fillet
• 800 g small new potatoes, scrubbed
• 3, plus 2 tbsp chopped dill fresh dill sprigs
• 2 tbsp butter
• 1/2 tsp flaky sea salt
• 200 g smetana or full-fat sour cream
• 3 tbsp chives, finely chopped
• 1 tsp prepared horseradish
• 1 tbsp lemon juice
• 1 cucumber, thinly sliced
• 3 tbsp white vinegar
• 1 tbsp sugar
• 3 tbsp water
• 1/2 tsp salt

Instructions

1. Step 1: Stir the vinegar, water, sugar and 1/2 tsp salt together until dissolved. Pour over the cucumber slices and let them stand for at least 20 minutes.
2. Step 2: Boil the new potatoes in salted water with the dill sprigs for 15–18 minutes, until tender. Drain, then toss with the butter, chopped dill and flaky salt.
3. Step 3: Mix the smetana, chives, horseradish and lemon juice and season with a pinch of salt.
4. Step 4: Warm the smoked salmon in a 150°C (300°F) oven for 8–10 minutes, or serve it at room temperature. Break it into large flakes.
5. Step 5: Serve the salmon with the potatoes, sauce and drained cucumber pickle.