Smoked Salmon Salad Recipe
This healthy smoked salmon salad is easy to make and a perfectly light and refreshing antipasto or a satisfying main meal. The smoky salmon brings bold flavor, beautifully complemented by crisp cucumber, salty capers, baby spinach and rocket salad, black olives, and fragrant dill. Finished with a lemony EVOO drizzle that adds brightness and balances the rich salmon, this dish is bursting with flavor and takes less than 10 minutes to make.
Servings 2
Equipment
- knife
- Chopping-board
- 1 Glass
- Strainer
- 1 bowl
Ingredients
- 100 g / 3.5oz smoked salmon
- 8 pcs black olive
- Cucumber slices cut into halves
- 1 Tbsp of capers
- 120 g / 4.2oz baby spinach & rocket/arugula
- Dill chopped
- 1 lemon
- Extra virgin olive oil EVOO
- Salt & pepper
Instructions
- Slice the lemon in half. Cut a few thin slices from one half and set them aside for garnish.
- Pour 6–8 tablespoons of EVOO into a glass, then juice the lemon half directly into it using a strainer.
- Chop half of the black olives into small pieces and slice the other half into larger chunks.
- In a large bowl, combine baby spinach and rocket, then drizzle generously with EVOO. Add the large olive chunks and capers, then toss in the sliced cucumber, a pinch of fresh dill, and season with salt and pepper to taste.
- Gently mix the salad using your hands to make sure everything is evenly coated, before you shape the salad into a ball, then place it on a flat plate, creating a mound.
- Carefully cover the salad with slices of smoked salmon, starting from the base and working your way to the top, until it’s completely covered, overlapping each slice only slightly.
- Drizzle the lemon juice and EVOO mixture all over the salmon and add an extra squeeze of lemon juice on top. Then, sprinkle the chopped olives and dill to finish.