I have always loved the chopped salads of the Mediterranean and the Middle East. But when the Norwegian vegetables are at their best in early autumn, I try to make a northern version with typical Norwegian vegetables and herbs, like cauliflower, kohlrabi, fennel, dill and mustard.
- 1 Combine chopped vegetables, sour cream, yoghurt, mustard and dill.
- 2 Season with salt and pepper, and vinegar, if using. Serve with fish roe, if using.