Dill Salmon Salad

The Scandinavians understood salmon before the rest of us caught on. They cured it, smoked it, poached it gently, and always, always paired it with dill. This salad honors that tradition while making itself thoroughly at home on an American table.

Forget what you know about tuna salad. This is not that. We poach fresh salmon until it barely holds together, then fold it into a dressing that balances richness with brightness. The capers provide little bursts of salt and vinegar. The dill perfumes every bite. The lemon zest catches the light on your tongue. This is a dish that rewards attention to technique.

I've served this at countless gatherings where it disappeared before the other platters were half-empty. It looks refined on the table, tastes luxurious in the mouth, yet costs less than a modest steak dinner to prepare. The secret is in the poaching. Treat your salmon gently and it will return the favor.