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This vibrant smoked salmon salad is my go to when I need something fresh filling and fast It is built around crisp greens crunchy rye croutons jammy eggs and buttery smoked salmon all brought together with a creamy tangy dill dressing
I first made this on a summer weeknight when I needed something hearty but cool It became a repeat request from my family within the week
Ingredients
- Cubed rye bread: adds deep earthy flavor and crisps beautifully when toasted
- Extra virgin olive oil: coats croutons and enriches the dressing use a fruity variety for balance
- Kosher salt: seasons every element evenly and cleanly
- Large eggs: cook into jammy quarters that complement the richness of the salmon
- Mayonnaise: forms the base of the creamy dressing opt for full fat for best texture
- Whole grain Dijon mustard: provides tang and subtle spice enhancing the dressing’s complexity
- Chopped fresh dill: brings bright herbal notes throughout the salad
- Mixed salad greens: offer a crisp fresh base choose tender leaves like baby spinach or arugula
- Thinly sliced fennel: delivers crunch and a light anise flavor try to slice as thinly as possible
- Smoked salmon: torn into pieces adds saltiness and silkiness go for cold smoked for ideal texture
Step-by-Step Instructions
- Make the Croutons:
- Preheat oven to 425 degrees Fahrenheit Toss rye bread cubes with 2 tablespoons of olive oil and 1 quarter teaspoon kosher salt Spread on a rimmed baking sheet in a single layer Bake for 10 to 12 minutes stirring halfway through Let cool on the sheet for 10 minutes until fully crisp
- Boil the Eggs:
- Bring a medium pot of water to a boil Lower eggs in gently then reduce to a lively simmer Cook for 7 minutes exactly Transfer to a large bowl of ice water and let cool for 5 minutes Peel and quarter the eggs to reveal jammy yolks
- Prepare the Dressing:
- Whisk together mayonnaise 2 tablespoons of water Dijon mustard 1 and a half tablespoons chopped dill 1 quarter teaspoon salt and remaining 3 tablespoons olive oil until smooth and creamy
- Assemble the Salad:
- Place mixed greens and fennel in a large bowl Drizzle with 3 tablespoons of the dressing and toss until evenly coated Plate the greens and top with smoked salmon egg quarters and croutons Finish with a drizzle of the remaining dressing and sprinkle over the remaining half tablespoon dill and final 1 quarter teaspoon salt
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I always look forward to the crunch of the fennel and the fresh dill together This dish reminds me of picnics with my mom who always had smoked salmon in the cooler
Storage Tips
Store undressed salad components separately in airtight containers for up to 2 days The dressing can be refrigerated up to 3 days ahead Whisk vigorously before using
Ingredient Substitutions
Sourdough or whole wheat bread can replace rye for the croutons Greek yogurt can replace half the mayonnaise for a lighter dressing You can also substitute tarragon or parsley if fresh dill is unavailable
Serving Suggestions
Serve with a chilled white wine or sparkling water and lemon For a heartier plate add a scoop of cooked quinoa or lentils on the side
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Cultural Context
This salad reflects Northern European influences with its smoked fish fresh dill and hearty bread rye croutons nod to Scandinavian open face sandwiches while the creamy dressing evokes French bistro flavors
Frequently Asked Questions About Recipes
- → Can I use a different bread for the croutons?
Yes, sourdough, baguette, or seeded wheat bread all work well and add unique flavors and textures.
- → How far ahead can I make the dressing?
You can prepare the dressing up to three days in advance and store it in the fridge in an airtight container.
- → What’s the best way to cook the eggs?
Boil the eggs for exactly 7 minutes, then cool in ice water for jammy yolks that pair well with the salad.
- → Can I use store-bought croutons?
Yes, store-bought croutons are a great time-saving option if you're short on prep time.
- → What type of smoked salmon works best?
Use high-quality cold-smoked salmon, sliced or torn into bite-sized pieces for the best texture and flavor.