smoked salmon salad

Get all the elements of this beautiful lunch dish prepared in advance, then just assemble when you're ready to serve

Hot-smoked salmon, double cress & potato salad platter

small new potato

green bean

quail eggs

packs hot-smoked salmon

spring onions

avocados

watercress

chicory

pot mustard cress,

mustard

honey

tbsp cider vinegar

olive oil

To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.

While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail’s eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.

This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.

I am so excited to share this Smoked Salmon Salad with you - our version of the classic Russian Shuba salad.

Smoked Salmon Salad - Shuba

oz smoked salmon

onion (finely chopped)

lbs russet potatoes ((4 medium))

beets ((4 medium))

lb carrots ((4 medium))

eggs

real mayonnaise* ((use 1 to 1 1/2 cups of mayo, or to taste*))

Tbsp green onion (chopped for garnish)

Preheat oven to 375˚F and line a large baking sheet (half sheet), with parchment paper, foil or silpat liner (foil is easiest to clean).

Scrub potatoes, carrots and beets clean. Pierce potato skins all over with fork to prevent bursting in the oven. Arrange your potatoes and carrots on lined baking sheet. Wrap beats in heavy duty aluminum foil and place on a baking sheet seal-side-up (this prevents the juices from leaking and scorching onto the pan).

Roast vegetables on center rack at 375˚F until easily pierced with a fork. Carrots will be done after 40-50 min, Potatoes at about 60 min and beets from 60 to 90 min depending on how large they are. Use tongs to remove the carrots, then potatoes then beats as they finish roasting. Open the foil packs and allow vegetables to cool to room temperature (refrigerate at this point if making ahead).

Once veggies are at room temperature and ready to use, peel the skins with a small paring knife (use gloves when peeling beets so hands don't turn purple).

How to make Smoked Salmon Salad (Shuba):

Place 12 oz of smoked salmon into a 13x9 or 12x8 casserole dish and shred using 2 forks.

Grate potatoes on the large holes of a box grater directly over the salmon and spread evenly. Sprinkle finely chopped onions over potatoes then use a spatula to spread the top with 1/2 cup to 3/4 cup of mayonnaise, or add mayo to taste. We use the full 3/4 cup for each layer for a more moist salad.

Using the same grater, shred the beets (using gloves) over the mayo and spread beets evenly, then shred carrots over the beets. Spread the top with remaining 1/2 to 3/4 cup mayonnaise (we typically do 3/4 cup).

Use the smaller grater holes on the box grater to shred whole boiled eggs evenly over the mayo then garnish with chives if desired.

How to Assemble Smoked Salmon Salad:

A mix of chilli, lime, sesame and soy turns a traditional smoked salmon starter into a spicy taste sensation

Smoked salmon with chilli & lime dressing

packs smoked salmon

½ cucumber

coriander leaves

tbsp caster sugar

limes

lime juice

tbsp sesame oil

tbsp light soy sauce

Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.

To serve, arrange the salmon on plates – it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.

This easy Smoked Salmon Salad is a flavorful mix of tender salmon, fresh vegetables, and herbs, drizzled with a homemade vinaigrette. It is a naturally gluten-free salad and is perfect for a filling weeknight meal.

Smoked Salmon Salad

oz Fresh Baby Spinach (or arugula)

oz Smoked Salmon

English Cucumber

Olives ((pitted olives are best))

Cherry Tomatoes

Capers (drained)

Radishes (sliced)

Large Sprigs of Dill, chopped (plus more for garnish)

Dijon Mustard

Honey

tbsp Apple Cider Vinegar

tbsp Olive Oil

tbsp Chopped Dill

Make The Honey Dijon Dill Vinaigrette: In a small bowl, whisk together all the ingredients except the olive oil. Then, slowly drizzle in the olive oil and whisk until a creamy emulsion forms. Alternatively, you can add all the ingredients to a small mason jar, seal the lid, and shake vigorously to combine the ingredients. Store the dressing in the fridge until ready to use. (It can last in the fridge for up to one week.)

Assemble The Salad: Add the arugula, or greens of your choice, to a large shallow bowl. Slice the smoked salmon into bite-sized pieces. Then, top with pieces of smoked salmon, chopped cucumber, olives, tomatoes, capers, radishes, and dill. Finally, drizzle on the honey dijon dill dressing. Serve immediately and enjoy!

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