Smoked salmon potato salad
A Scandinavian lunch for the galley that copes with rough seas, about 30 min hands-on.
- Lunch
- Scandinavian
- ⏱ 30 min
- 🌊 Sea tolerance 4/5
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato720 g (≈ 3.5 potatos) (180 g (≈ 1 potato))
- Smoked salmon (vacuum pack)240 g (60 g)
- Red onion60 g (≈ 0.5 onion) (15 g)
- Plain yogurt120 g (30 g)
- Capers (jar)20 g (5 g)
- Lemon20 g (5 g)
Method
- Boil potatoes 15 minutes; cool slightly.
- Mix yogurt, capers, lemon and onion.
- Fold in potatoes and torn salmon.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Fish, Milk / lactose — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 236
- protein
- 16 g
- fat
- 4 g
- carbs
- 35 g
- sugar
- 4 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes