Serve this Scandinavian-inspired salad for lunch on the patio, accompanied by some good rye bread or rye crisps. Source: EatingWell Magazine, May/June 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.

  • Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.

  • Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt In a small bowl,; pour over the salad and stir to combine.


Make Ahead Tip: Cover and refrigerate up to 1 hour ahead.

Nutrition Facts

273 calories; 9.3 g total fat; 1.1 g saturated fat; 3 mg cholesterol; 570 mg sodium. 222 mg potassium; 41 g carbohydrates; 4.8 g fiber; 6 g sugar; 9.3 g protein; 996 IU vitamin a iu; 10 mg vitamin c; 39 mcg folate; 89 mg calcium; 2 mg iron; 24 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Very nice salad easy to make mild flavor but nice simple dinner and keeps well for leftovers the next day for lunch. WIll make it again. Read More
Rating: 5 stars
Light fresh and delicious! This salad is so easy to make. The dill and cucumber give it a fresh flavor that balances perfectly the rich smoky salmon. In general I'm not a fan of cold rice salads because I think the rice can be dry and tough but the yogurt keeps the rice moist and tender. Read More