Smoked Salmon Rye Salad (Printable Recipe)
A crunchy creamy salad with smoked salmon, dill, eggs, and rye croutons.
# Ingredients You'll Need:
→ Salad Base
01 -
6 cups mixed salad greens
02 -
1/2 cup thinly sliced fennel
03 -
8 oz smoked salmon, torn into 2-inch pieces
04 -
4 large eggs
→ Croutons
05 -
2 cups cubed rye bread
06 -
2 tbsp extra virgin olive oil
07 -
1/4 tsp kosher salt
→ Dressing
08 -
1/3 cup mayonnaise
09 -
1 tbsp whole grain Dijon mustard
10 -
2 tbsp chopped fresh dill
11 -
3 tbsp extra virgin olive oil
12 -
2 tbsp water
13 -
1/2 tsp kosher salt
# Steps to Follow:
01 -
Preheat oven to 425°F. Toss rye bread cubes with 2 tablespoons olive oil and 1/4 teaspoon salt on a rimmed baking sheet. Spread in an even layer and bake for 10 to 12 minutes, stirring halfway through. Cool completely on the baking sheet for 10 minutes.
02 -
Bring a medium pot of water to a boil. Gently lower eggs into the water and reduce to a lively simmer. Cook for 7 minutes. Transfer to ice water and cool completely, about 5 minutes. Peel and quarter the eggs.
03 -
Whisk together mayonnaise, 2 tablespoons water, mustard, 1 1/2 tablespoons dill, 1/4 teaspoon salt, and remaining 3 tablespoons olive oil in a small bowl until smooth.
04 -
Combine salad greens and fennel in a large bowl. Add 3 tablespoons dressing and toss to coat. Top with smoked salmon, eggs, and croutons. Drizzle with remaining dressing and sprinkle with 1/2 tablespoon dill and 1/4 teaspoon salt.
# Extra Tips:
01 -
The dressing can be prepared up to three days ahead and stored in an airtight container in the refrigerator.