Mediterranean Smoked Salmon Salad
(2.5)
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A popular antipasti from an Italian restaurant in London, this smoked salmon salad combines fresh vegetables, capers, and olives with a lemon and extra virgin olive oil dressing, all topped with smoked salmon.
00:00:00 total
Serves 2
easy
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Ingredients
- smoked salmon - 200g (at least 100g per person)
- black olives - 16 pcs (8 per person, half chopped, half sliced)
- cucumber - 1/2 (sliced into halves)
- capers - 1 tbsp
- baby spinach and rocket/arugula - 120g
- dill - to taste (chopped)
- lemon - 1 (for juice and garnish)
- extra virgin olive oil - to taste (6-8 tablespoons for dressing, more for salad)
- salt - to taste
- pepper - to taste
Instructions
- Prepare Lemon and Olive Oil Dressing: Slice the lemon in half. Cut a few thin slices for garnish and juice the other half into a glass with 6-8 tablespoons of extra virgin olive oil. Mix well.
- Prepare Olives: Chop half of the black olives into small pieces and slice the other half into larger chunks.
- Toss the Salad: In a large bowl, combine baby spinach and rocket, drizzle generously with extra virgin olive oil. Add the large olive chunks, capers, sliced cucumber, a pinch of fresh dill, and season with salt and pepper. Gently mix using hands.
- Shape the Salad: Shape the mixed salad into a mound on a flat plate.
- Add Smoked Salmon: Cover the salad with slices of smoked salmon, starting from the base and working your way to the top, until completely covered.
- Final Touches: Drizzle the lemon juice and olive oil mixture over the salmon. Add an extra squeeze of lemon juice, then sprinkle with chopped olives and dill. Garnish with lemon slices.
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