Smoked Salmon and Strawberry Salad

 

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Directions: Divide the lettuce leaves between two plates. Add the torn smoked salmon and mozzarella balls, as well as the strawberries and basil leaves. Mix all.

For salad dressing: mix olive oil, balsamic vinegar and mustard in a bowl. Set aside. Place greens, brie cubes, sliced onion, strawberries and salmon in a large bowl and toss well. Just before serving, toss with salad dressing.

Season with salt and pepper. Smoked Salmon & Strawberry Salad. This is a lovely, summery and light salad.

Really simple to make, it contains a great variety of textures and flavours. The soft, sweet strawberries perfectly compliment the crisp, peppery celery. With your fingers, break salmon into one inch pieces and divide among the four plates of greens.

Sprinkle strawberries, chèvre and capers over salmon and greens. Top with fresh dill. Whisk maple syrup and Dijon together; drizzle over each plate. For sauce mix oil with mustard, vinegar and honey. If needed, add some seasoning.

Pour on salad and season with some ground pepper. Serve with some bread. Strawberry and smoked salmon salad. 1. Place the strawberries, smoked salmon, salad leaves and mint in a large bowl. 2. Combine oil and vinegar in a small jug and season to taste.

3. Drizzle the dressing over the salad. Arrange the cabbage leaves, strawberries, gooseberries and avocado on a serving plate. Drizzle the lemon juice over the avocado and top with the salmon ribbons.

Add the rocket or mixed leaves and garnish with micro herbs. Drizzle the dressing over the salad just before serving. In a small bowl whisk together the dressing ingredients, season if you want to; set aside.

Put the smoked salmon, fennel, rocket and strawberries into a separate bowl. Drizzle the dressing over the salad and toss gently so everything glistens. Finish with cracked black pepper and serve with crusty rolls.

Add the mayonnaise, mustard combo, fresh herbs, lemon juice and zest. Stir until the salad is mixed well, careful not to break the salmon up too much. Taste and adjust with salt and pepper as needed. Cover and refrigerate until ready to serve. Save time!

Salmon Strawberry Salad can be made ahead up to one day. Want more easy to prepare salmon recipes?To assemble the salad, place the lettuce leaves, radish and orange slices and capers in a bowl, Spoon over a little dressing and lightly toss. Transfer the salad to a serving platter and then arrange the smoked-salmon rolls over the leaves.

Serve the remaining dressing in a jug on the side.

List of related literature:

Smoked salmon, served raw on buttered brown bread, with just a squeeze of lemon and a grinding of black pepper, is perhaps the quintessential product of the cold-smoker’s art.

“The River Cottage Fish Book” by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
from The River Cottage Fish Book
by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
Bloomsbury, 2007

Combine salmon, 200 100 g g of of drained chopped canned smoked salmon, 100 g of crème fraîche or sour cream, grated zest of 1 lemon, a small handful of dill fronds and flatleaf parsley leaves, some baby capers, chopped cornichons and a pinch of cayenne pepper.

“The Weeknight Cookbook: Create 100+ delicious new meals using pantry staples” by Justine Schofield
from The Weeknight Cookbook: Create 100+ delicious new meals using pantry staples
by Justine Schofield
Pan Macmillan Australia, 2019

Put the avocado slices on top of the smoked salmon and add another squeeze of lemon juice.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Smoked salmon is a very elegant first course, sliced paper-thin and dressed with oil, lemon juice, capers, and freshly ground pepper, but try it sometime slivered in a risotto (see page 42) or a quiche.

“James Beard's Theory and Practice of Good Cooking” by James Beard, Julia Child
from James Beard’s Theory and Practice of Good Cooking
by James Beard, Julia Child
Open Road Media, 2015

Good smoked salmon needs little embellishment, but it is nice to do something other than pair it with capers and sour cream.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Top with a layer of half the smoked salmon and place all the whole scallops and smoked mussels on top of the salmon.

“Silver Palate Good Times Cookbook” by Sheila Lukins, Julee Rosso, Sarah Leah Chase
from Silver Palate Good Times Cookbook
by Sheila Lukins, Julee Rosso, Sarah Leah Chase
Workman Publishing Company, 1985

Smoke for 40 minutes or until internal temperature reaches 145° F. While salmon is in smoker, gently mix the tomato, avocado, onion, dill, salt, pepper, cayenne pepper and ½ of the lemon juice (reserve the other ½ for the dressing) in a medium bowl.

“Dadgum That's Good” by McLemore, John
from Dadgum That’s Good
by McLemore, John
Oxmoor House, 2017

Drizzle the olive oil over the salmon fillets and evenly sprinkle with the dill, oregano, and lemon zest.

“Always Eat After 7 PM: The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks—While Burning Fat Overnight” by Joel Marion, Diana Keuilian
from Always Eat After 7 PM: The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks—While Burning Fat Overnight
by Joel Marion, Diana Keuilian
BenBella Books, Incorporated, 2020

While the salmon is cooking, place the beets, whole orange and grapefruit segments, parsley, toasted caraway seed, avocado, and vinaigrette in a medium bowl and season with a pinch of salt and pepper.

“The 14-Day Anti-Inflammatory Diet: Heal your gut, prevent disease, and slow aging-one bite at a time!” by Mike Zimmerman, The Editors of Eat This, Not That!
from The 14-Day Anti-Inflammatory Diet: Heal your gut, prevent disease, and slow aging-one bite at a time!
by Mike Zimmerman, The Editors of Eat This, Not That!
Galvanized Media, 2018

Our unique hybrid recipe produced an entrée that captures both the uniquely smooth and lush texture of cold-smoked salmon and the forward smokiness of hot-smoked salmon.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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4 comments

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  • A Russian friend made the herring version of this for me and it quickly became my favorite food ever! I could literally have this for breakfast, lunch and dinner everyday…lol…Always wanted to try making it myself, and love Natasha’s smoked salmon version too! Thanks again Natasha for another fun and delicious recipe! ❤

  • I’m so wondering if this really tastes good? It has no seasoning. Has anyone else tried it! I would hate to make this and waste my ingredients. I do not have the funds to waste.

  • It took me like 2.5 hours to bake those veggies. I don’t know why they were so hard. Next time i am just boiling them or microwaving. Lol

  • That’s one of the most favorite recipe of our big Russian family. BUT I don’t know even one russian making this salad with salmon. The original recipe it is HERRING! And only SALTY herring. Also we put as a layer after fish, chopped onions soaked in vinegar and well press it after a while so it won’t be too much vinegar. And ALWAYS the last later beats. So after the salad will seat for a while in a fridge it will have nice pink color. Also after each layer you need to put mayo and I know how other Russians put some oil at least on one top layer to make it more smooth. Also I’ve seen how in different families they put on top as a decoration fresh dill.

    New recipe modification is interesting but as a native Russian I won’t do it any differently as my ancestors made it. It’s not just a salad it is a history and part of our culture. So if somebody wanna try ORIGINAL SALAD which calls “SELEDKA POD SHUBOI (original name is “Herring under a Fur Coat”… Shuba means “Fur Coat) so use only freshly salted herring.