Recipe for: Rhubarb and smoked salmon on a mixed salad with honey-mustard dressing - photo 1
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Recipe for: Rhubarb and smoked salmon on a mixed salad with honey-mustard dressing

Salads Fusion cuisine 35 min Medium 6 wyświetleń ~28.71 PLN * - (0)
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Description

A light spring salad combining tart, slightly caramelized rhubarb with delicately salty smoked salmon on a bed of mixed greens and sorrel. The honey-mustard dressing blends sweetness with a sharp mustard note and the freshness of lemon, while sautéed asparagus and thin slices of red onion add structure and crunch. The dish has a modern fusion character — inspired by Polish flavors (rhubarb, sorrel, young asparagus) paired with classic smoked salmon. Serve as an appetizer or a light lunch, preferably on a large flat plate, garnished with fresh dill. Aesthetically: the contrast of the red rhubarb, pink salmon, and green greens creates a striking spring dish.

Ingredients Used

Ingredients (16)

Servings:
4
  • Rhubarb 200 g
  • Smoked salmon 200 g
  • Salad mix 120 g
  • Sorrel 40 g
  • Asparagus 150 g
  • Honey 30 ml
  • Dijon mustard 30 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 15 ml
  • Lemon juice 20 g
  • Red onion 50 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Dill 0.5 pęczek (~10 g)
  • ✨ Opcjonalne
  • Almond 30 g
  • Buckwheat groats 40 g
💰 Szacowany koszt dania: ~28.71 PLN (7.18 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the rhubarb

1

Wash the rhubarb under cold water, trim the ends and woody parts. Cut the stalks into diagonal slices about 1 cm thick. Place the chopped rhubarb in a bowl and drizzle with 5 g of lemon juice to prevent browning.

Ingredients: Rhubarb, lemon juice
Use a sharp knife and a cutting board. If the stems are very fibrous, thinly peel the outer layer with a knife.
2

Heat a large skillet (preferably 24–26 cm) over medium heat. Add 10 g of honey and 5 ml of lemon juice, and heat for 30 seconds until the honey slightly liquefies. Add the rhubarb slices and sauté for 3–4 minutes, gently stirring every 30 seconds — the rhubarb should soften, hold its shape, and caramelize slightly (shiny spots of caramel should appear). Remove from heat and set aside.

Ingredients: Rhubarb, Honey, lemon juice
Use a non-stick pan or well-heated cast iron. Don't overdo the frying time — the rhubarb should be soft-tart, not falling apart.

Preparing the asparagus

3

Trim the woody ends of the asparagus (bend each asparagus in half — it will naturally break at the right spot). If the stalks are thick, cut them in half lengthwise. Heat 1 tablespoon (15 ml) of canola oil in a pan over medium-high heat. Add the asparagus and sauté for 3–4 minutes, turning, until they are tender-crisp and have brown spots. Let cool for a moment and cut into pieces 4–5 cm long.

Ingredients: asparagus, Rapeseed oil
Use a pan with a diameter of 26–28 cm; fry in fairly hot fat to achieve a light color, but do not burn. The asparagus should be al dente — firm to the touch.

Honey-Mustard Sauce

4

In a medium bowl, combine 30 g Dijon mustard, 30 g honey, 15 ml apple cider vinegar, 20 ml lemon juice, 2 g salt, and 1 g freshly ground pepper. Slowly pour in 30 ml canola oil in a thin stream while vigorously whisking or stirring with a spoon until the sauce is smooth and slightly thickened. Check the balance: if it's too sour, add 5–10 g honey; if it's too sweet, add half a teaspoon of vinegar.

Ingredients: Dijon mustard, Honey, Apple cider vinegar, lemon juice, Rapeseed oil, Salt, Black pepper
Use a small whisk or fork. Slowly pour in the oil to emulsify the sauce (to combine the liquids into a uniform consistency). If you don't have a whisk, use a jar and shake it vigorously with the lid closed.

Optional Additions

5

If you are using almonds: heat a dry skillet over medium heat and toast the almond flakes for 2–3 minutes, stirring, until they turn golden. If you are using buckwheat: add 40 g of dry buckwheat to a dry skillet and toast for 4–5 minutes until fragrant and crunchy. Set aside to cool.

Ingredients: almond, Buckwheat groats
Use a flat pan; keep an eye on it, as the almonds and groats can burn quickly. Additionally, you can add almonds to enhance the texture.

Salad assembly

6

On a large flat plate, spread the salad mix (120 g) and sorrel (40 g) to create an even layer. On top of the salad, arrange thin slices of red onion (50 g). Neatly lay out the slices of smoked salmon (200 g) in aesthetic strips on top. Then, evenly distribute the warm rhubarb (using a spoon to retain the juice) and pieces of asparagus (150 g).

Ingredients: Salad mix, sorrel, Red onion, Smoked salmon, Rhubarb, asparagus
Use a large flat plate or a bowl with a diameter of 28–30 cm. Layer the ingredients so that the colors are contrasting — this is important for presentation.

Finishing and serving

7

Drizzle the salad with the prepared honey-mustard dressing evenly — about 30–40 g of dressing for the whole salad (approximately 10 g per serving). Sprinkle the salad with chopped dill (10 g) and freshly ground pepper. If using, add toasted almond flakes (30 g) and/or roasted buckwheat (40 g) for crunch. Serve immediately so that the rhubarb is slightly warm and contrasts with the cool salmon.

Ingredients: Dijon mustard, Honey, Rapeseed oil, Dill, almond, Buckwheat groats
Use a spoon to evenly spread the sauce. Additionally, you can add almonds to enhance the flavor/texture.

Serving

8

Serve the salad immediately after assembling. If you prepare the ingredients in advance, keep the salad mix and sorrel in separate containers in the refrigerator, and briefly heat the rhubarb and asparagus just before serving.

Ingredients: Salad mix, Rhubarb, asparagus, Smoked salmon
Use a cool plate if serving on a very warm day; do not leave it in the sun or in a warm place for long.

Fun Fact

💡

Rhubarb was once primarily used as a medicinal plant; it gained popularity in European cuisine only in the 19th century. Combined with smoked salmon, it creates an interesting sweet-sour and salty contrast.

Best for

wiosenne przyjęcie lekki obiad przystawka na imprezie

Tips

🍽️ Serving

Serve the salad on a large, flat plate for a nice presentation of the elements. For a heartier version, add one thinly sliced baguette toasted in butter or pieces of boiled young potato.

🥡 Storage

Store separately: the salad mix in the fridge wrapped in a paper towel (up to 2 days), rhubarb and asparagus in a separate container (up to 24 hours). The dressing can be stored in a jar in the fridge for up to 3 days. Do not store the prepared salad for longer than a few hours - the leaves will wilt and the salmon will lose its texture.

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