Smoked Salmon & Pickled Beet Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sophisticated salad featuring silky smoked salmon draped over deeply flavored pickled beets and creamy dill crème, with a hint of citrus. This scandinavian-inspired salads ready in about 20 minutes pairs ounces thinly sliced smoked salmon, thinly sliced beets, tablespoons red wine vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 310 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 20 min Serves 2 Scandinavian cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tablespoons red wine vinegar, 1/4 cup minced shallot, and 1 teaspoon lemon zest until combined.
  2. Step 2: Pour vinegar mixture over 1 cup thinly sliced beets, ensuring all pieces are coated, and let marinate for 15 minutes while preparing other components.
  3. Step 3: Gently fold 2 tablespoons chopped dill into 1/4 cup full-fat crème fraîche until well combined.
  4. Step 4: Arrange marinated beets on a plate, top with 4 ounces thinly sliced smoked salmon, and drizzle with the dill crème fraîche mixture.

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Frequently asked questions

How long does Smoked Salmon & Pickled Beet Salad take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Salmon & Pickled Beet Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced beets from drying out.

Can I substitute ingredients in Smoked Salmon & Pickled Beet Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Salmon & Pickled Beet Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Salmon & Pickled Beet Salad?

Scandinavian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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