Smoked Salmon and Salad



This recipe is inspired by one I found in The Scandinavian Cookbook by Trina Hahnemann. The quantities for the dressing seemed a bit excessive so I made it by just adding the ingredient to my taste and checking it before serving. I did not have any salad in the fridge so I used corn salad instead and it turned out great.

mixed green salad leaves and 1 cucumber or corn salad
smoked salmon, 2 slices per person

crème fraîche
preserved horseradish
lime juice
salt and pepper

If using salad, tear the leaves into small pieces. Cut the cucumber in half lengthways and then ut it into thin slices. Mix with the salad leaves.

Mix the crème fraîche, sugar and horseradish together stirring gently so that the crème fraîche does not become runny. Add the lime juice and season with salt and pepper.

Toss half the dressing into the salad and put the rest into a small bowl to hand around separately. Arrange the smoked salmon on plates with the dressed salad on the side. Serve with home-baked bread or polar bread.

3 thoughts on “Smoked Salmon and Salad

  1. Pingback: Meat and Fish Pesach Dishes – 2011/5771 Update | Ilana-Davita

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