Russian Salmon and New Potatoes

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Here’s a recipe that I adapted from Kira Petrovskaya’s Russian Cookbook. Although billed as a salad, it makes a nice lunch for two people on a hot day. The olives can be either green or black, or a mixture. Black ones, however, make a more attractive salad.


  • ½ pound smoked salmon
  • 4 or 5 boiled small new potatoes, diced
  • ½ cup sliced pitted olives
  • 1 tablespoon minced onion
  • 1 tablespoon minced green onion, with some tops
  • 1 tablespoon drained capers
  • 1 tablespoon wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon prepared mustard
  • salt and pepper


    Mix the onion, green onion, capers, olives, and potatoes in a bowl. Cut the salmon into fingers and mix very carefully into the potato mixture. Chill.

    Prepare a dressing by combining the vinegar, oil, and mustard; season with a little salt and pepper to taste. When you are ready to serve, pour the dressing over the salmon, but do not stir in. Eat immediately with crackers or toast.