Smoked Salmon Salad Food

SMOKED SALMON SALAD

Steps:

• Lightly blend all the ingredients for the dressing and season with salt and pepper.
• Pile up a small portion of the mixed salad leaves in the centre of the plate.
• Then arrange the slices of cucumber followed by sliced salmon as desired on top of the bed of lettuce.
• Then spoon the dressing and the vinegar all over.

SMOKED SALMON BISTRO SALAD

Steps:

• 1. Place the eggs in a small saucepan and cover with cold water. Bring to a boil, and then remove from the heat and let stand 10 minutes. Drain the eggs and put them in a bowl of ice water to cool. Peel them.
• 2. Puree 2 of the eggs, the anchovies, lemon juice, champagne vinegar and Worcestershire in a blender until smooth. Season with salt and pepper. Toss the frisee with the dressing in a bowl.
• 3. Quarter the remaining 2 eggs and sprinkle them with salt and pepper. Arrange the salmon and bagel chips on 4 plates. Top with the salad and garnish with the quartered egg.

SMOKED SALMON CHOPPED SALAD

Steps:

• To make dressing: combine olive oil, lemon zest, lemon juice, sugar, salt, and pepper sauce in a jar. Allow to sit at room temperature for 30 minutes before using. Shake well before use.
• Spray four 6-ounce cups or ramekins with nonstick spray.
• Equally divide and layer ingredients in each cup in the following order: salmon, green onion, yellow pepper, tomatoes, onion, and cucumber.
• Cover tops with plastic wrap and firmly press mixture into cups with a can slightly smaller than diameter of cup to press ingredients together.
• Turn salads out onto individual plates lined with lettuce leaves or other greens (if desired). Carefully remove cups.
• Sprinkle salads with capers. Drizzle dressing over salads and serve.

HOT-SMOKED SALMON & EGG SALAD

Steps:

• First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.
• Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.
• For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.

MOM'S SMOKED SALMON SALAD

Steps:

• Mix mayonnaise, lemon juice, dill, and capers together in a large bowl until smooth. Add apples, corn, and smoked salmon; toss gently until evenly coated. Chill before serving.