Newsletter Subscribe
Enter your email address below and subscribe to our newsletter
Smoked Salmon Salad
With its vibrant colours and an array of textures, this smoked salmon salad is more than just a meal; it is a culinary dish that transforms a simple salad into an extraordinary experience. Paired with peppery rocket, otherwise known as arugula, crunchy pomegranate arils, and wispy dill, each bite offers a balance of taste and flavour.
What sets this smoked salmon salad apart from other types of seafood salads is the curing process. These steps infuse the fish with a smoky essence that preserves its delicate texture. Salmon is rich in omega-3 fatty acids, and it is considered a superfood.
Ingredients
Smoked Salmon, Dill, Rocket, Cucumber, Pomegranate Arils, Olive oil, Lemon juice, Black Pepper, and Salt.
Choosing the right smoked salmon is essential for this salad; opt for cold-smoked salmon over hot-smoked salmon. The difference is that the former uses a low temperature, which enhances the fish’s silky texture. Whereas the latter which is referred to as hot-smoked salmon uses a higher temperature, this creates a stronger flavour, which can be a little salty for most salads.
Dill has feathery green leaves that have a distinctive flavour; it can be sweet with light liquorice notes. It works well in Scandinavian seafood dishes. Not surprisingly, Salmon salad is a popular dish in Nordic countries. Rocket is a spicy, vibrant green leaf that has a bold taste.
Pomegranate arils add a crunchy sweetness to this dish, contrasting with the peppery flavours of the herbs. You can also use an array of different vegetables, such as avocado, red onion, and radishes.
A light, zesty dressing is ideal for this smoked salmon salad; consider a simple vinaigrette made with olive oil, lemon juice, salt, and black pepper. You can also add a touch of Dijon mustard for extra flavour; if you choose to do so, exclude the salt in the salad dressing. You can swap out the olive oil it for grapeseed oil.
Instructions
Wash the Rocket, Dill leaves and cucumber thoroughly. Cut the pomegranate and remove the pomegranate arils. Slice the cucumber. Prepare the salad dressing by placing the olive oil, lemon juice, salt and pepper into a bowl and lightly mixing. Arrange the dill and rocket onto a plate, add the cucumber and pomegranate arils. Slice the salmon into thin strips, and add onto the salad. Drizzle the salad dressing and serve with your favourite meal.
What can you Serve with Smoked Salmon Salad?
There are many different ways to enjoy the smoked salmon salad; consider pairing it with a fresh baguette or toasted bagels and cream cheese. Whole-grain crackers would also make a nice addition to this meal. A light soup, such as a rich tomato soup or a potato soup, would complement the salad.
How to Store the Smoked Salmon Salad?
Store in an airtight container and place in the fridge for one to two days. If possible, exclude the salad dressing to maintain the texture of the dill and the rocket leaves.
Ingredients
- 10 grams Dill
- 40 grams Rocket
- 1 Cucumber – Medium sized
- 1 Pomegranate – Deseeded
- 80 grams Salmon
Salad Dressing
- 3 tbsp Lemon juice
- 1½ tbsp Olive oil
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
- Wash the rocket, dill, and cucumber. Cut and remove pomegranate arils. Slice the cucumber and salmon into thin strips. Mix olive oil, lemon juice, salt, and pepper for the dressing. Arrange rocket, dill, cucumber, pomegranate arils, and salmon on a plate. Drizzle with dressing and serve.
Did you make this recipe?Tag & Follow us on Instagram!
