Low Carb Nordic Tempestine with smoked salmon, horseradish, fennel and dill
The 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.
The Tempestine become 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 servings
| 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 (optional) | 15 g |
| Extra virgin olive oil | 10 g |
| Salt | q.s. |
| Black pepper | q.s. |
⏱ Preparation time
Preparation: 12 minutes
Low Carb Tempestine cooking: 8 minutes
Cooling: 10 minutes
Total time: approximately 30 minutes
Servings: 2
How to prepare Nordic Low Carb Tempestine
1. Cook the TempestineCook 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 separate. 2. Prepare the fennelSlice the fennel very thinly. It should provide crunch and freshness, not dominate the dish. 3. Prepare the horseradish creamMix the sour cream with grated horseradish, chopped dill, black pepper, and very little salt. The cream should be fresh, pungent, and not too liquid. 4. Dress the TempestineCombine the horseradish cream with the cold Tempestine. Mix gently. |
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5. Add salmon and fennelCut the smoked salmon into strips. Add it to the Tempestine along with the fennel. Mix gently, without breaking the salmon too much. 6. Finish and serveAdd fresh dill and, if desired, a few lumpfish roe. Serve cold, but not freezing. |
💡 Why it works
It's a very elegant cold recipe. The salmon adds savoriness, the horseradish cleanses the palate, the fennel adds crunch, and the dill builds the Nordic identity of the dish.
The key point to control is salt: smoked salmon, any 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.
⚠️ Low carb caution
Avoid potatoes, rye bread, apples, beetroot, and sweet mustard sauces. Choose plain sour cream and check that it contains no added sugar. Fennel is consistent with low carb, but should be used in moderation.
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 |
| Fibers | 12.9 g |
| Proteins | 9.5 g |
| Salt | 1.1 g |
Average estimated nutritional values per 100 g of ready-to-eat dish, calculated without optional lumpfish roe and without considering any salt added during cooking. This recipe is very consistent with low carb: approximately 3.6 g of carbohydrates per 100 g, with a very high fiber intake (12.9 g/100 g) and good protein content thanks to smoked salmon and Tempestine.
To learn more
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.