The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Scandi-Style Beetroot & Potato Salad with Salmon
Scandinanian style beetroot and potato salad with salmon
Prep in 10
High protein
New
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh dill
- 40g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 4 salmon fillets (skin on) (Fish)
- 1 shallot
- 2 apple
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 midi cucumber
- 600g baby potatoes
- 25g pea shoots
- 250g pre-cooked beetroot
Nutritional Information
Calories: 504
Protein: 33g
Carbs: 38g
Fat: 24g
Scandi-Style Beetroot & Potato Salad with Salmon
Scandinanian style beetroot and potato salad with salmon
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Cooking Instructions
- Boil a kettle. Halve the potatoes. Place in a saucepan and cover with salted boiling water. Simmer for 15-18 mins until softened, then drain. Run under cold water to cool.
- Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then dice into 1cm cubes. Dice the beetroot into 1cm cubes. Finley dice the shallot. Finely dice the gherkin. Finely chop the dill. Put the cucumber, beetroot, shallot and gherkin into a large bowl. Mix in the almond yoghurt and mustard (to taste). Season to taste with sea salt and pepper.
- Season the salmon with sea salt and black pepper. Heat a frying pan with 1 tsp oil on a medium heat. Cook the fillets, skin-side down for 5 mins, then turn and fry for a further 4-5 mins, until cooked through.
- Once drained, half the potatos again and mix into the salad, then add the dill. Arrange the peashoots onto plates and serve the beetroot salad alongside. Serve the salmon on top.
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