Latvian cuisine is deeply rooted in its agrarian heritage and the abundant natural resources of the Baltic region. It thrives on simple, hearty, and flavorful ingredients that reflect the country’s historical influences and climate. The Latvian Smoked Fish and Potato Salad is a prime example of this culinary tradition, combining essential local ingredients—smoked fish, potatoes, and fresh dill—into a dish that’s both rustic and elegant.
Smoked fish has long played an important role in Latvian gastronomy due to the country’s extensive coastline along the Baltic Sea. Traditional fish-smoking methods, using alder wood or other local hardwoods, give the fish a distinctive, rich smokiness that enhances its natural flavor. Popular choices for smoking include mackerel, herring, and sprats, many of which are caught fresh from the region’s cold waters. Historically, smoking was a preservation method that allowed fish to be stored without refrigeration—a practical necessity in Latvia’s harsh winters. Today, smoked fish is a beloved staple in many Latvian households and is frequently enjoyed in salads, sandwiches, or eaten simply with dark rye bread and butter.
Potatoes, another cornerstone of Latvian cuisine, are widely cultivated across the country and serve as a staple carbohydrate in many traditional dishes. Their versatility makes them an ideal companion to the rich, oily texture of smoked fish. In this salad, tender new potatoes provide a hearty yet mild base that absorbs the tangy and creamy dressing while allowing the smoked fish to shine.
The dressing, made with sour cream, Dijon mustard, and white wine vinegar, reflects Baltic culinary influences—particularly the use of fermented dairy products. Sour cream is commonly found in Latvian cooking, often used in soups, sauces, and as an accompaniment to dumplings or potatoes. It lends a smooth, tangy richness to the salad, which contrasts beautifully with the slight sharpness of the Dijon mustard and the brightness of the vinegar.
Fresh dill is an essential herb in Latvian cooking, offering an aromatic freshness to many traditional dishes. Its inclusion in this salad ties the components together, enhancing both the fish and potatoes with its unmistakable fragrance. Another common ingredient, capers, provide a welcome burst of briny sharpness, complementing the natural oiliness of the smoked fish while adding complexity to the overall flavor profile.
Latvian cuisine emphasizes balance—pairing robust, earthy ingredients with sharp, fresh, and tangy elements. This salad, inspired by market stalls in Riga, embodies that balance and is a wonderful way to experience the depth and richness of Baltic flavors. It makes for a satisfying meal on its own or serves as a delicious side dish at a summer picnic or festive gathering.
For those looking to explore Latvian cuisine beyond the well-known grey peas and speck, this dish offers an approachable yet authentic introduction to the country’s culinary traditions. Consider serving it with a slice of black rye bread and a refreshing dill-infused drink for a meal that truly brings Latvia’s flavors to life.
Latvian Smoked Fish and Potato Salad
Equipment
- 1 Large pot
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Strainer
Ingredients
- 1 lb new potatoes Scrubbed and unpeeled, ideally organic
- 7 oz smoked mackerel Flaked, skin removed
- 1 cup sour cream Full fat for richness
- 2 tbsp fresh dill Chopped, plus extra for garnish
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp capers Rinsed
- 3 stalks spring onions Sliced thinly
- 1 pinch salt To taste
- 1 pinch black pepper Freshly ground, to taste
Instructions
- Boil the new potatoes in a large pot with salted water. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes until tender when pierced with a fork. Drain and set aside to cool slightly.
- While the potatoes cool, prepare the dressing. In a mixing bowl, combine sour cream, chopped dill, Dijon mustard, and white wine vinegar. Whisk until smooth and set aside.
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces. Place them in a large bowl with the flaked smoked mackerel, capers, and sliced spring onions.
- Pour the dressing over the potato and fish mixture. Gently toss everything together until evenly coated. Season with salt and freshly ground black pepper to taste.
- Transfer the salad to a serving platter. Garnish with additional dill for an aromatic finish.