Smoked Salmon Lentil Salad

Inspired by the bustling tables at Stockholm’s beloved Café Pascal, this Nordic bistro bowl marries tender warm-smoked salmon with earthy Puy lentils and high-heat roasted roots. Roasted carrots, florets of nutty cauliflower, and thick fennel wedges blister to deep caramelized perfection together on a single sheet pan, cut cleanly by quick-pickled red onions and shaved raw fennel ribbons. Tied together with an herbaceous, velvety dill mayonnaise, it streamlines restaurant elegance into an effortless sheet-pan lunch.

The Bistro Recipe

A reverent recreation of Cafe Pascal’s Stockholm classic, pairing flaky warm-smoked salmon with sheet-pan blistered carrots, cauliflower, and fennel over Puy lentils with silky dill mayo.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 2

Method High-Heat Roast

Scale

1x 2x 3x

Units

US Metric

Ingredients

Salmon & Oven-Roasted Vegetables

• 0.6 lb warm-smoked salmon fillet (varmrökt lax), flaked into rustic pieces
• 2 pieces medium slender carrots, scrubbed, halved lengthwise, and cut into long spears
• 1.5 cups small cauliflower florets, flat sides trimmed for contact
• 1 bulb fennel, half cut into thick wedges for roasting, half reserved raw
• 1 pc medium golden beet, peeled and cut into slim wedges
• 2 tbsp extra-virgin olive oil, for tossing
• 0.5 cup Puy or French green lentils, rinsed
• 2 cups mâche or tender baby greens
• 0.25 cup quick-pickled red onions

Dill Mayonnaise & Finishing

• 0.25 cup high-quality whole-egg mayonnaise
• 3 tbsp finely minced fresh dill leaves
• 1 tbsp freshly squeezed lemon juice
• Flaky sea salt & freshly cracked black pepper, to taste
• Fresh lemon wedges & delicate dill fronds, for garnish

Instructions

1. 1
   Roast Sheet-Pan Vegetables

   Toss carrots, beets, cauliflower, and fennel wedges with olive oil; roast at 220°C (425°F) undisturbed for 22 minutes until deeply charred.

2. 2
   Simmer French Lentils

   Simmer lentils in salted water until nutty and al dente, about 18 minutes; drain thoroughly and dress warm with olive oil.

3. 3
   Emulsify Dill Mayonnaise

   Vigorously whisk mayonnaise, minced dill, lemon juice, salt, and pepper in a small bowl until silky, glossy, and vibrant pale green.

4. 4
   Ice-Shock Shaved Fennel

   Mandoline-shave remaining raw fennel into ice water for 5 minutes until crisp and curled; drain and pat dry thoroughly.

5. 5
   Plate the Bistro Bowl

   Layer greens and warm lentils; arrange roasted carrots, charred cauliflower, seared fennel, flaked salmon, pickled onions, and dill mayo.

The Preheated Sheet Pan Trick

Place your rimmed baking sheet inside the oven while it preheats to 220°C (425°F). Dumping the oiled carrots, cauliflower, and fennel wedges directly onto the screaming-hot metal triggers an immediate sear, delivering deep skillet-style charring across all vegetables in one simple oven pass.

Sommelier Pairing

Domaine Sigalas Assyrtiko (Santorini, Greece): A bone-dry white with electric citrus acidity and crushed sea-salt minerality that cuts effortlessly through lush dill mayo and rich warm-smoked salmon, perfectly elevating the charred brassicas and caramelized sweet carrots.

More Inspiration from Cafe Pascal

Explore our dining guide to one of Stockholm’s favourite café, alongside more signature dishes you can recreate at home.

Café Pascal

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