Low Carb Nordic Tempestine with smoked salmon, horseradish, fennel and dill
Nordic Low Carb Tempestine with smoked salmon, horseradish, fennel, and dill is a cold, elegant recipe inspired by the flavors of Northern Europe.
The dish evokes the Nordic world, but without potatoes, rye bread, beetroot, or sweet mustard sauces.
Tempestine becomes the base for a fresh and savory preparation, with smoked salmon, crunchy fennel, sour cream, horseradish, and dill.
👉 For this recipe, you can use our Low Carb Tempestine.
Ingredients for 2 people
| Ingredient | Quantity |
|---|---|
| Low Carb Tempestine | 110 g |
| Smoked salmon | 100 g |
| Raw fennel | 80 g |
| Sour cream | 60 g |
| Grated horseradish | 5 g |
| Fresh dill | 5 g |
| Lumpfish roe | 15 g, optional |
| Extra virgin olive oil | 10 g |
| Salt | to taste |
| Black pepper | to taste |
Preparation time
Preparation: 12 minutes
Cooking Low Carb Tempestine: 8 minutes
Cooling: 10 minutes
Total time: approximately 30 minutes
Servings: 2
How to prepare Nordic Low Carb Tempestine
1. Cook the Tempestine
Cook the Low Carb Tempestine in plenty of salted water for 8 minutes.
Drain well and cool quickly.
Dress with a little extra virgin olive oil to keep them from sticking together.
2. Prepare the fennel
Slice the fennel very thinly.
It should add crunch and freshness, not dominate the dish.
3. Prepare the horseradish cream
Mix the sour cream with:
- grated horseradish;
- chopped dill;
- black pepper;
- a pinch of salt.
The cream should be fresh, pungent, and not too liquid.
4. Dress the Tempestine
Combine the horseradish cream with the cooled Tempestine.
Mix gently.
5. Add salmon and fennel
Cut the smoked salmon into strips.
Add it to the Tempestine along with the fennel.
Mix lightly, without breaking up the salmon too much.
6. Finish
Add fresh dill and, if desired, a few lumpfish roe.
Serve cold, but not ice-cold.
Low carb considerations
Avoid potatoes, rye bread, apples, beetroot, and sweet mustard sauces.
Choose plain sour cream and check that it contains no added sugars.
Fennel is consistent with low carb, but should be used in moderation.
Why it works
It's a very elegant cold recipe.
Salmon provides savoriness, horseradish cleanses the palate, fennel adds crunch, and dill builds the Nordic identity of the dish.
Nutritional values of the dish
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 130 kcal / 536 kJ |
| Fats | 6.0 g |
| of which saturated fatty acids | 2.4 g |
| of which monounsaturated | 1.5 g |
| of which polyunsaturated | 0.2 g |
| Carbohydrates | 3.6 g |
| of which sugars | 1.4 g |
| of which starches | 1.6 g |
| of which polyols | 0.0 g |
| Fiber | 12.9 g |
| Protein | 9.5 g |
| Salt | 1.1 g |
Average nutritional values estimated per 100 g of ready-made dish, calculated without optional lumpfish roe and without considering any added salt during cooking.
Nutritional analysis
This recipe is highly consistent with a low carb diet: the dish remains around 3.6 g of carbohydrates per 100 g, with a very high fiber intake, approximately 12.9 g per 100 g.
The profile is interesting because it combines:
- very low carbohydrates;
- good protein content, thanks to smoked salmon and Tempestine;
- high fiber;
- moderate fats, mainly from sour cream, extra virgin olive oil, and salmon.
The point to control is salt. Smoked salmon, optional lumpfish roe, sour cream, and salted cooking water can significantly increase the final content. Therefore, it is advisable to salt very cautiously and use lumpfish roe only as an optional element.
From a culinary point of view, it is a cold, elegant recipe very different from classic pasta salads. Salmon provides savoriness, horseradish cleanses the palate, fennel adds freshness and crunch, while dill builds the Nordic identity of the dish.
For other Low Carb recipes, visit our Blog.
To learn more about cooking times, formats, and practical tips, read the guide: Low carb pasta: what it is, how to cook it, and how to choose the right one.