Sometimes you want to put something on the table that feels light, but is still special enough for lunch, brunch or a small dinner. This cold smoked salmon with tomato relish is exactly that kind of dish. You do not need to cook, just slice calmly, taste and balance the flavours well.
The smoked salmon is soft and lightly salted. The tomato relish adds freshness, juiciness and herbs. With lime, dill, chives and a good olive oil, you create a bright, rounded whole. Serve with toasted bread or knäckebröd and you have a beautiful dish on the table in no time.
Preparation time: about 15 minutes. Rest time: 10 minutes for the relish. Preparation: you can make part of the relish in advance, but it is best to add the salt and herbs shortly before serving.
Why smoked salmon with tomato relish works so well
Smoked salmon already has a lot of flavour of its own. That is why it mainly needs something fresh. Tomato, lime and fresh herbs bring that freshness. Red onion adds a gentle sharpness and olive oil makes the relish softer.
The main thing is that the relish does not become too wet. So remove some of the seed cores from the tomatoes if necessary and chop everything finely. Then let the relish stand briefly so the flavours can blend. Only spoon it over the salmon just before serving.
Ingredients for 2 to 4 people
- 200 g cold smoked salmon
- 200 g ripe tomatoes
- 1 small red onion
- 1 lime, juice and a little zest if desired
- Fresh dill and chives, finely chopped
- 2 tbsp olive oil of good quality
- The Secret Blend salt by Nicolas Vahé, to taste
- Freshly ground black pepper
- Baguette or knäckebröd, as desired
Method
1. Finely chop the tomatoes
Cut the tomatoes into small cubes. Are the tomatoes very juicy? Then remove some of the seed cores. That way the relish stays fresh, but does not become watery.
Place the tomatoes in a bowl. Finely chop the red onion and add it. Fine chopping is important, because raw onion can quickly become too sharp otherwise.
2. Make the tomato relish
Add olive oil, a little lime juice, dill and chives to the tomatoes. Season with a small pinch of The Secret Blend salt and freshly ground black pepper.
Stir gently and let the relish stand for 10 minutes. Then taste again. Add a little extra lime juice if you want more freshness, or a small splash of olive oil if the flavour is too sharp.
Do not purée the relish. It is precisely the small tomato cubes that give this dish a fresh, light texture.
3. Prepare the salmon
Take the smoked salmon out of the fridge shortly before serving. Place the slices loosely on a platter or large plate. Don't separate them too much, because cold smoked salmon is delicate.
Keep the salmon cool until you're ready to serve. This is especially important for brunch or a buffet. Preferably don't leave the platter in a warm room for too long.
4. Serve with the relish
Spoon the tomato relish over or next to the salmon just before serving. Finish with extra dill, chives, a little lime zest and, if needed, a small pinch of salt.
Serve with lightly toasted baguette, crispbread or thin toast. That gives you something crunchy next to the soft salmon and fresh tomatoes.
Things to watch out for
- Use ripe tomatoes. They give more flavour and less sharp acidity.
- Chop the onion very finely. That keeps the flavour subtle.
- Don't make the relish too wet. Remove some of the tomato juice if needed.
- Add salt carefully. Smoked salmon is already salty on its own.
- Serve immediately after finishing. Then the salmon stays beautiful and the relish fresh.
Serving tips
- For lunch: serve with crispbread, cucumber and a small green salad.
- For brunch: place the salmon on a large platter and serve the relish partly separately.
- As a starter: make small portions on plates with toast and extra herbs.
- For a buffet: keep the salmon cool and add the relish only just before serving.
- For the table: serve on a simple platter. Also see the collection of serving platters for a fitting base.
Would you like to serve the salmon neatly without damaging the slices? A flat serving spatula, like this cake server, can be handy for that.
Variations on smoked salmon with tomato relish
Fresher and greener
- Add extra dill, chives or parsley.
- Use a little lime zest for a fresher aroma.
- Serve with thin cucumber ribbons.
More bite
- Add roughly chopped capers to the relish.
- Use finely chopped pickles for a fresh, salty touch.
- Serve with toasted sourdough bread.
Without salmon
- Use smoked trout as an alternative.
- Choose gravad lax for a milder, spiced flavor.
- Make a vegetarian version with thin slices of roasted carrot and the same relish.
Nicolas Vahé in this recipe
With a simple dish like this, small flavour enhancers make a big difference. The The Secret Blend salt from Nicolas Vahé adds extra depth to the tomato relish. Use it sparingly, as smoked salmon is already naturally salty.
A good olive oil and freshly ground pepper also suit this dish beautifully. You can find more flavour enhancers and culinary products in the Nicolas Vahé collection.
Preparation and storage
You can cut the tomatoes and red onion a few hours in advance. Keep them covered in the fridge. Add the lime, oil, herbs, and salt shortly before serving. That way, the relish stays fresher.
The tomato relish can be kept in the fridge for up to 1 day. Keep in mind that tomatoes release moisture. Stir well before use and drain off any excess liquid if needed.
Smoked salmon is best served on the day itself. Keep it refrigerated and take it out of the fridge only shortly before serving.
Frequently asked questions about smoked salmon with tomato relish
Can I make the tomato relish in advance?
Yes, but preferably not too far in advance. Slice the tomatoes and onion beforehand, but add the salt, lime, and herbs shortly before serving.
Which tomatoes are best to use?
Use ripe tomatoes with plenty of flavour. Roma tomatoes or small vine tomatoes work well because they are firm and do not become watery too quickly.
Which bread goes well with this?
Lightly toasted baguette, sourdough bread, or crispbread goes well. Something crunchy gives a lovely contrast to the soft salmon.
Can I serve this dish as a starter?
Yes. Then make smaller portions per plate and serve with a piece of toast, some extra herbs, and a little relish next to the salmon.
Which Nicolas Vahé products go well with this?
The Secret Blend salt, a good olive oil, black pepper, or a mild vinegar goes well with this dish. You can find more ideas among the Nicolas Vahé recipes.
To finish
Cold smoked salmon with tomato relish is a simple dish that is all about balance. Soft salmon, fresh tomato, delicate herbs, and a little salt and lime come together for a light meal or elegant starter.
It is quick to make, easy to prepare in advance, and simple to adjust. By doing less and tasting well as you go, you put something on the table that stays calm, fresh, and full of flavour.
