Norwegian Meat Salad

This is a traditional Norwegian way to use leftover roasted meat, and it’s far more satisfying than it might sound on paper. Julienned strips of cooked lamb (or veal or beef) get tossed with ham, minced onion, and a creamy vinaigrette, then garnished with sliced hard-boiled egg and pickled beet. It’s a main-course salad with real substance.

The dressing starts as a simple vinaigrette: oil, apple cider vinegar, pepper, and parsley beaten together. Then heavy cream (or sour cream) gets stirred in, turning it into something silky and rich that coats the meat without weighing it down. The vinegar cuts through the richness of the cream and the fattiness of the meats.

Cut the meats into thin, even julienne strips. This isn’t a chunky chopped salad. The thin strips catch more dressing, and the texture is more refined. Use whatever cooked meat you have on hand, whether it’s Sunday’s roast leg of lamb or leftover holiday ham.

The pickled beet garnish is not optional if you want the authentic Scandinavian flavor. That sweet-sour tang alongside the salty ham and rich cream dressing is what makes this dish distinctly Norwegian.

Chef Tips

• Toss the meats and dressing gently. You want everything coated, not shredded.
• Use sour cream instead of heavy cream for a tangier, thicker dressing that clings more.
• Serve chilled on a platter for a smorgasbord-style presentation, or plate individually for a sit-down meal.

Variations

• Smoked fish version: Replace the ham with smoked trout or salmon for a pescatarian take that stays true to Norwegian flavors.
• Potato addition: Add a cup of diced boiled potatoes to turn this into an even heartier one-bowl meal.