Smoked Salmon and Fiddlehead Salad

  • Preparation 20 MIN
    Cooking 15 MIN
  • Servings 4


Creamy Dill Dressing



Creamy Dill Dressing

  1. In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Refrigerate. 


  1. In a large pot of salted water, cook the potatoes until tender. Cool the potatoes in ice water. Drain. Cut into quarters or 1-cm (1/2-inch) thick slices. Set aside.
  2. In two pots, bring salted water to a boil. Cook the fiddleheads in one of them for 2 to 3 minutes. Remove and plunge into the second pot for 2 minutes. Cool into ice water. Drain. Set aside.
  3. In a bowl, combine the potatoes and fiddleheads with the oil. Season with salt and pepper. Divide among four plates. Garnish with smoked salmon rosettes. Drizzle with creamy dill dressing and serve with lime wedges.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 284  
Total Fat 14 g  
Saturated Fat 4 g  
Sodium (salt) 573 mg  
Carbohydrates 22 g  
Fibre 2 g  
Protein 19 g