Smoked Salmon Salad (Printable Recipe)
Smoked salmon, greens, and eggs tossed with creamy caper dressing in a light, satisfying salad ready in minutes.
# Ingredients You'll Need:
→ Salad Base
01 -
4 cups mixed baby greens (e.g., butter lettuce, mesclun, baby romaine), rinsed and dried
02 -
4 soft-boiled eggs, peeled
03 -
6 oz smoked salmon, torn into bite-sized pieces
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1 tbsp lemon juice
→ Creamy Caper Chive Dressing
07 -
1 tsp Dijon mustard
08 -
2 tbsp mayonnaise
09 -
2 tsp red wine vinegar
10 -
1 small shallot, minced
11 -
1 tbsp capers, chopped
12 -
1 tbsp fresh chives, minced
13 -
1/4 tsp coarse sea salt
14 -
3 tbsp extra virgin olive oil
# Steps to Follow:
01 -
Bring a pot of water to a gentle boil, reduce heat and simmer eggs for 6 ½ minutes. Transfer to room temperature water to cool, then peel.
02 -
Rinse mixed baby greens under cold water if needed. Pat dry or spin in a salad spinner. Place in a large salad bowl.
03 -
Tear smoked salmon into bite-sized pieces if necessary. Evenly distribute over the greens.
04 -
In a small bowl, combine Dijon mustard, mayonnaise, red wine vinegar, minced shallot, capers, chives, and sea salt. Slowly whisk in olive oil until emulsified.
05 -
Cut the soft-boiled eggs in half and place over the greens and salmon. Drizzle with the dressing and finish with lemon juice, salt, and black pepper to taste.
# Extra Tips:
01 -
For a lighter version, replace mayonnaise with plain Greek yogurt.
02 -
Prepare eggs and dressing up to 3 days in advance for quick assembly.
03 -
Store leftover dressing in a sealed jar in the refrigerator for up to 7 days.