Salad: Canada – Northern Canada (Northwest Territories) – Smoked Fish and Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) Yukon Gold or new potatoes
- 10 oz (280 g) smoked Arctic char, skin removed and flaked (usable weight)
- 3/4 cup (180 ml) mayonnaise
- 1/2 cup (120 ml) sour cream or plain yogurt
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) olive oil
- 1/4 cup (15 g) fresh dill, chopped
- 2 small wild onions or 3 scallions, chopped, about 1 oz (30 g)
- 1/4 cup (30 g) celery, finely diced (optional for crunch)
- 2 large hard-boiled eggs, chopped, about 3.5 oz (100 g) (optional)
- 1 tsp (6 g) coarse salt, plus more as needed
- 1/2 tsp (2.5 g) freshly ground black pepper

Instructions

Short Description:
A creamy potato salad brightened with lemon and fresh dill, folded through with flaky smoked Arctic char and chopped wild onions for a distinctly Northern Canadian flavor. Served chilled as a salad course or light meal.

Regional Notes:
This Northwest Territories version centers on cold-smoked Arctic char (a local fish) and foraged wild onions, giving a smoky, briny, and oniony character distinct from southern smoked fish potato salads. The dressing emphasizes creamy dill and lemon rather than heavy vinegar, reflecting local tastes and available herbs.

1. Place potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add a pinch of salt, bring to a boil, and simmer until just tender when pierced with a fork, about 12–15 minutes depending on size.
2. Drain potatoes and let cool slightly until they can be handled. While warm, cut larger potatoes into bite-sized pieces; leave small potatoes halved or whole as desired. Transfer to a large mixing bowl.
3. Make the dressing: whisk together mayonnaise, sour cream (or yogurt), Dijon mustard, lemon juice, olive oil, chopped dill, 1 tsp (6 g) salt, and 1/2 tsp (2.5 g) pepper in a small bowl. Taste and adjust lemon, salt, or dill.
4. Prepare the fish and add-ins: flake the smoked Arctic char into large flakes, removing any bones and skin remnants. Chop wild onions (or scallions), celery if using, and the hard-boiled eggs if using.
5. Gently fold the flaked char, wild onions, celery, and chopped eggs into the warm potatoes. Pour most of the dressing over the mixture and gently toss to coat, taking care not to break up the fish too much. Add more dressing if you prefer a creamier salad.
6. Cover and chill the salad in the refrigerator for at least 30 minutes to let flavors meld (1–2 hours is better). Adjust seasoning with additional salt, pepper, or lemon juice just before serving.
7. Serve cold or at cool room temperature, garnished with extra chopped dill and a few whole wild onion greens if available. Store leftovers covered in the refrigerator for up to 2 days.