Ansjossalat Recipe - A Delicious Danish Salad with Anchovies and Smoked Salmon


Ansjossalat Recipe - A Delicious Danish Salad with Anchovies and Smoked Salmon
Region / culture: Denmark | Preparation time: 15 minutes | Servings: 4



Ansjossalat is a delightful and savory salad that combines the rich flavors of anchovies, smoked salmon, and a tangy marinade to create a dish that is both refreshing and satisfying. This recipe is perfect for those who appreciate the depth of flavor that seafood can bring to the table. The addition of pickles and olives introduces a subtle crunch and brininess, making Ansjossalat a well-rounded dish that is sure to impress.


The origins of Ansjossalat can be traced back to Scandinavian cuisine, where seafood plays a pivotal role in the diet. This dish is a testament to the ingenuity of using preserved fish, a method that not only extended the shelf life of the catch but also added a unique flavor profile to dishes. Over time, Ansjossalat has evolved, incorporating various ingredients such as smoked salmon and pickles, to enhance its taste and appeal.


How to prepare

  1. Rinse and wipe the anchovies, then mash them. Cut them in half.
  2. Slice the pickles thinly.
  3. Cut the salmon into thin strips.
  4. Place the mashed anchovies in the center of a serving platter and surround them with pickles and salmon.
  5. Prepare a marinade by mixing the oil, vinegar, mustard, pepper, and stock together.
  6. Pour the marinade over the salad and garnish it with thin slices of lemon and tomato.


  • For a twist on the traditional recipe, consider adding capers for an extra burst of flavor or substituting the smoked salmon with grilled shrimp. For a vegetarian version, replace the anchovies and salmon with marinated artichoke hearts and roasted red peppers.

Cooking Tips & Tricks

To ensure the best flavor, use high-quality anchovies and smoked salmon. Freshness is key, so opt for ingredients that are well-preserved and have a vibrant color. When mashing the anchovies, aim for a consistency that is spreadable but still retains some texture. For the marinade, adjust the acidity to your liking by adding more or less vinegar. Lastly, let the salad marinate for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Ansjossalat can be served as a standalone dish or as a starter. It pairs well with crusty bread or crackers to soak up the flavorful marinade. For a more substantial meal, serve alongside a fresh green salad or roasted vegetables.

Cooking Techniques

The key to this recipe is in the preparation of the ingredients. Mashing the anchovies to the right consistency and slicing the pickles and salmon thinly will ensure that each bite is balanced in flavor and texture. The marinade should be whisked until emulsified to evenly coat the salad.

Ingredient Substitutions

If anchovies are too strong for your taste, consider using sardines for a milder flavor. Apple cider vinegar can be used in place of regular vinegar for a slightly sweeter taste. Dijon mustard can be substituted with honey mustard for a hint of sweetness.

Make Ahead Tips

Ansjossalat can be prepared up to a day in advance. Store the salad in the refrigerator, covered, and add the lemon and tomato slices just before serving to maintain their freshness.

Presentation Ideas

Serve Ansjossalat on a platter with the ingredients artfully arranged. Garnish with fresh dill or parsley for a pop of color and a hint of freshness. A drizzle of olive oil just before serving adds a glossy finish to the dish.

Pairing Recommendations

This salad pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, which complements the briny flavors of the anchovies and the acidity of the marinade. For a non-alcoholic option, a sparkling lemonade or mineral water with a squeeze of lemon works well.

Storage and Reheating Instructions

Ansjossalat is best enjoyed fresh and does not require reheating. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It is not recommended to freeze this dish.

Nutrition Information

Calories per serving

A serving of Ansjossalat contains approximately 200-250 calories, making it a moderate-calorie option that fits well into a balanced diet.


This dish is relatively low in carbohydrates, with the primary sources being the sweet pickles and tomato. One serving of Ansjossalat contains approximately 4-6 grams of carbohydrates, making it a suitable option for those following a low-carb diet.


Ansjossalat is rich in healthy fats, primarily from the olive oil and fish. The omega-3 fatty acids found in anchovies and salmon are beneficial for heart health. A serving of this salad contains about 10-12 grams of fat, most of which are monounsaturated and polyunsaturated fats.


The combination of anchovies and smoked salmon makes Ansjossalat a high-protein dish. Each serving provides roughly 15-20 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

This salad is a good source of vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and iron, all of which are crucial for maintaining good health. The lemon and tomato also contribute Vitamin C and potassium to the dish.


The primary allergens in this dish are fish and mustard. Those with allergies to these ingredients should exercise caution or seek alternative recipes.


Overall, Ansjossalat is a nutritious dish that offers a good balance of proteins, healthy fats, and essential vitamins and minerals. It is low in carbohydrates and calories, making it a great option for those looking to maintain a healthy diet.


Ansjossalat is a flavorful and nutritious salad that showcases the best of seafood. With its rich history and versatility, it can be adapted to suit various dietary preferences and occasions. Whether served as a light lunch or an elegant starter, this dish is sure to delight the palate with its combination of textures and flavors.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Ansjossalat. It was a warm summer day, the sun shining brightly through the windows of my grandmother's cozy kitchen. I had just come over for a visit, and she greeted me with a smile, a twinkle in her eye.

"Come, come," she said, motioning for me to sit down at the kitchen table. "I have something special to share with you today."

Curious, I took my seat and watched as she rummaged through an old recipe box, filled to the brim with yellowed index cards and scraps of paper covered in faded handwriting. After a moment of searching, she pulled out a worn, stained card and placed it in front of me.

"This," she said, tapping the card with her finger, "is a recipe for Ansjossalat. It's a traditional dish from my homeland, passed down through generations of my family. I learned how to make it when I was just a young girl, watching my mother and grandmother in the kitchen."

I looked down at the card, studying the ingredients and instructions written in neat cursive. I could tell it was a labor of love, carefully written out and cherished by my grandmother. I could feel the weight of tradition and history in her words, and I knew that this recipe was something special.

Over the years, I had watched my grandmother cook countless meals, each one more delicious than the last. She had a knack for combining flavors and textures in just the right way, creating dishes that were both comforting and satisfying. I had always admired her skill in the kitchen, and I was eager to learn the secrets behind her culinary magic.

With a smile, my grandmother began to recount the story of how she had first learned to make Ansjossalat. She told me of her childhood in a small village, nestled in the rolling hills of the countryside. She described the simple, rustic kitchen where she had spent countless hours watching her mother prepare meals for their large family.

"It was a humble life, but a happy one," she said, her eyes sparkling with nostalgia. "We didn't have much, but we had each other, and we had good food. My mother would gather fresh ingredients from our garden and the local market, and she would transform them into the most delicious meals you could imagine."

As my grandmother spoke, I could almost smell the savory aromas wafting from the pot on the stove, hear the sizzle of vegetables in a hot pan, and taste the rich, hearty flavors of a home-cooked meal. I could see her mother's hands moving deftly as she chopped, stirred, and seasoned, her face alight with the joy of creation.

"My mother was a true artist in the kitchen," my grandmother said, her voice soft with reverence. "She taught me everything I know about cooking, passing down her knowledge and recipes with love and patience. And this recipe for Ansjossalat is one of my favorites, a taste of my childhood and a connection to my roots."

With a sense of determination, I asked my grandmother to teach me how to make Ansjossalat. I wanted to carry on the tradition, to honor her and our family history through the art of cooking. And so, we spent the rest of the day in the kitchen, side by side, as she guided me through the steps of preparing the dish.

Together, we peeled and sliced potatoes, boiled eggs, chopped onions and pickles, and mixed everything together with a creamy dressing of mayonnaise and mustard. I watched in awe as my grandmother worked her magic, her hands moving with practiced ease, her eyes gleaming with pride.

And when we finally sat down to eat, the Ansjossalat was everything I had hoped for and more. Each bite was a symphony of flavors and textures, a perfect balance of creamy, tangy, and savory. I could taste the love and history in every mouthful, and I knew that this recipe would always hold a special place in my heart.

As I sat at the kitchen table, savoring the last bites of Ansjossalat, I felt a deep sense of gratitude for my grandmother and all that she had taught me. She had given me not just a recipe, but a precious gift: the gift of tradition, of heritage, of connection to the past.

And as I looked into her eyes, filled with pride and love, I knew that I would carry on the legacy of Ansjossalat for generations to come. I would teach my children and grandchildren how to make this dish, passing down the recipe and the stories behind it with the same care and reverence that my grandmother had shown me.

For in the kitchen, surrounded by the aromas and flavors of our shared history, I felt closer to my roots than ever before. And I knew that as long as I kept cooking and sharing these beloved recipes, a piece of my grandmother would always be with me, guiding me with her wisdom and love.


| Anchovy Recipes | Black Olive Recipes | Danish Meat Dishes | Danish Recipes | Danish Salads | Fish Stock And Broth Recipes | Mustard Seed Recipes | Seafood Salad Recipes | Smoked Salmon Recipes |

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