Anyway, I liked how the menu turned out, but I was surprised to like my salmon salad the best, because I was the most worried about it. I based it roughly on the Swedish salad "Skagen," perhaps named after the port in Denmark? Skagen is made with shrimp, but by swapping in salmon, I think I still maintained a geographically appropriate spirit, at least.
Skagen-esque Salmon Salad
Large fillet of salmon-- mine was about 1 1/2 pounds-- bake it as you see fit; flake.
2 yukon gold potatoes-- I baked alongside the salmon, of course they take longer; peel, cube
1 large shallot, chopped
1 - 1 1/2 c cooked peas
Combine. Dress with, as needed:
3 parts sour cream
1 part mayo
a squort of mustard
a whole lot of fresh dill
lemon juice-- you could even grate in some zest, I suppose