Tangy Smoked Fish and Sauerkraut Salad Recipe

This recipe is inspired by traditional Baltic and Eastern European homestyle cooking, where preserved fish and fermented cabbage are winter staples. Growing up, my grandmother would serve this hearty salad on cold Sunday afternoons with thick slices of rye bread. It is a comforting, rustic dish that brings deep, satisfying flavors to your dinner table.

Ingredients

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2 cups sauerkraut, drained and lightly rinsed8 oz hot-smoked trout or mackerel, flaked into bite-sized pieces2 medium Yukon Gold potatoes, boiled, cooled, and cubed1/2 cup English cucumber, diced1/4 cup red onion, finely minced3 tbsp mayonnaise1 tbsp extra virgin olive oil1 tbsp fresh dill, chopped1 tsp Dijon mustard Salt and freshly cracked black pepper to taste

Instructions

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1

Place the cubed Yukon Gold potatoes in a small pot of salted water, bring to a boil, and cook for 10 minutes or until fork-tender. Drain them thoroughly and set aside to cool completely to room temperature before assembling the salad.

2

Gently squeeze the drained sauerkraut with your hands to remove excess moisture so the salad dressing does not get watery. Place the sauerkraut in a large mixing bowl and loosen the strands with a fork.

3

In a separate small bowl, whisk together the mayonnaise, extra virgin olive oil, Dijon mustard, and chopped fresh dill until smooth and creamy. Season this dressing with a pinch of salt and freshly cracked black pepper.

4

Add the cooled cubed potatoes, diced cucumber, and minced red onion to the bowl with the sauerkraut. Pour the creamy dill dressing over the vegetables and toss gently until everything is evenly coated.

5

Carefully fold in the flaked hot-smoked fish, taking care not to break the pieces up too much. Serve immediately at room temperature, or chill in the refrigerator for 30 minutes before serving alongside dark rye bread.

Tips

• Always rinse and squeeze the sauerkraut if you prefer a milder, less acidic flavor profile before mixing.
• Use hot-smoked fish rather than cold-smoked fish, as the flaky texture of hot-smoked fish holds up much better in rustic salads.
• Let the boiled potatoes cool completely before adding them to the salad to prevent them from breaking apart and turning mushy.

Substitutions

• Swap hot-smoked trout for canned flaked salmon or tuna — note that while convenient, you will lose the distinct smoky depth of the original dish.
• Swap mayonnaise for Greek yogurt — this creates a lighter, high-protein dressing with an extra tangy kick.
• Swap Yukon Gold potatoes for red potatoes — this keeps the texture firm while adding a subtle pop of color to the salad.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Because of the delicate nature of the smoked fish and fresh cucumbers, this dish does not freeze well and is best enjoyed fresh.

FAQs

Can I make this salad ahead of time?

Yes, you can prep the potatoes, vegetables, and dressing up to a day in advance. Combine them and fold in the smoked fish just a few hours before serving to keep the fish pieces intact and fresh.

What kind of fish works best for this recipe?

Hot-smoked fish like trout, mackerel, or salmon works best because it flakes easily and brings a rich, savory smokiness. Avoid delicate white fish which can easily turn to mush when tossed.

Do I need to cook the sauerkraut?

No, the sauerkraut is kept raw in this recipe to preserve its crunchy texture and beneficial probiotic properties. Just make sure to drain it well so your salad does not become watery.