Cold Smoked Salmon Spring Salad

Attilus recipe

INGREDIENTS

Serves: 2–4

Preparation Time: 15 minutes

Salad

  • 200g (7–8 oz) Attilus cold smoked salmon, cut into bite-size pieces
  • 4–5 cups mixed baby greens or arugula
  • 1 cup cucumber, sliced
  • 4–5 radishes, thinly sliced
  • 1/2 cup sugar snap peas (optional)
  • 2–3 tbsp fresh dill, chopped

Lemon Dijon Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 shallot, finely minced
  • Salt and freshly cracked black pepper, to taste

METHOD

A bright, fresh smoked salmon salad with crisp vegetables, dill, and a lemon-Dijon dressing.

Instructions

  1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced shallot, salt, and black pepper.
  2. Arrange the mixed greens on a large serving platter or shallow bowl.
  3. Scatter over the cucumber slices, radishes, sugar snap peas, and smoked salmon.
  4. Spoon the dressing evenly across the salad.
  5. Finish with chopped fresh dill and an extra crack of black pepper.
  6. Serve immediately.

Serving Notes

  • Excellent with toasted rye bread or sourdough
  • Pairs beautifully with chilled white wine or sparkling water with lemon
  • Best served very cold and freshly dressed

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