Recipe for: Smoked Salmon Fish Salad - photo 1
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Recipe for: Smoked Salmon Fish Salad

Salads Snacks 15 min Easy 9 wyświetleń ~57.50 PLN - (0)
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Description

A light, summer salad combining delicate smoked salmon with crunchy butter lettuce, fresh cucumber, and hard-boiled egg. The yogurt, mustard, and lemon juice dressing adds freshness and a hint of acidity to the dish, while dill and capers enhance the seafood character. This is a modern Polish take on a fish salad — simple ingredients, quick preparation, and an impressive presentation. Serve as an appetizer or a light main course with good bread, young potatoes, or a glass of chilled white wine. The visual contrast between the pink slices of salmon, the green lettuce, and the white eggs makes the salad look elegant on the plate.

Ingredients Used

Ingredients (13)

Servings:
4
  • Smoked salmon 200 g
  • Butter lettuce 200 g
  • Cucumber 1 szt. (~300 g)
  • Chicken egg 2 szt. (~120 g)
  • Red onion 0.7 szt. (~100 g)
  • Natural yogurt 150 g
  • Mustard 20 g
  • Rapeseed oil 15 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Dill 0.8 pęczek (~15 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Capers 30 g
💰 Szacowany koszt dania: ~57.50 PLN (14.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the butter lettuce under cold running water, separate the leaves and dry them in a salad spinner or gently pat dry with a clean cloth. Tear the leaves into bite-sized pieces (about 3-4 cm).

Ingredients: Butter lettuce
Use a salad spinner or a large bowl and a kitchen towel. Well-dried lettuce won't make the dressing watery.
2

Wash the cucumber and slice it thinly (about 2-3 mm). If the skin is thick or bitter, peel the cucumber with a peeler before slicing.

Ingredients: Cucumber
Use a sharp knife or mandoline (carefully) for even, thin slices. Even slices look nice visually in a salad.
3

Peel the red onion and slice it into very thin half-rings. If you want to soften the sharpness of the onion, soak it in cold water for 5 minutes, then drain.

Ingredients: Red onion
Use a sharp knife and cut the onion in half before slicing to make it easier to get thin slices.
4

Place the eggs in a pot and cover with cold water, about 2 cm above the eggs. Set over medium heat, bring to a boil, then reduce the heat and cook for 9 minutes. After cooking, immediately rinse with cold water and cool for 5 minutes, then peel and cut into halves or quarters.

Use a pot with a diameter suitable for the number of eggs (one layer). Cook for 9 minutes from the moment of boiling for hard-boiled eggs with a well-set yolk.

Dressing

5

In a medium bowl, add natural yogurt, mustard, juice squeezed from half a lemon (about 30 g), a tablespoon of rapeseed oil, chopped dill (about 10 g), salt (1 pinch), and freshly ground pepper (1 pinch). Whisk or use a fork to mix until you achieve a smooth, creamy dressing. Taste and adjust seasoning – if you prefer a more acidic flavor, add the remaining lemon juice.

Ingredients: Natural yogurt, Mustard, Lemon, Rapeseed oil, Dill, Salt, Black pepper
Use a small bowl and a whisk or fork. This is a key step — the dressing should be smooth and slightly creamy, not too runny. If it is too thick, add a few drops of water or a little more oil.

Assembly and serving

6

In a large bowl, place the torn lettuce leaves, add the cucumber slices and half of the chopped red onion. Pour in about 2/3 of the prepared dressing and gently mix with a wide spoon or tongs, so that the leaves are evenly coated but not soggy. If the salad looks too dry, add the remaining dressing gradually.

Ingredients: Butter lettuce, Cucumber, Red onion, Natural yogurt
Use a large, flat mixing bowl to avoid crushing the leaves. Gently mix for 10-15 seconds until the ingredients are evenly coated.
7

Arrange the mixed salad on plates. Top with slices of salmon in a decorative manner (you can roll the slices into cones). Distribute the halved or quartered eggs, sprinkle with the remaining onion and optionally with drained capers. Finish with fresh dill and season with a pinch of salt and pepper to taste.

Ingredients: Smoked salmon, Red onion, Capers, Dill, Salt, Black pepper
Use a spoon and two knives to arrange the slices of salmon aesthetically. Additionally, you can add capers for a bold, salty-sour accent.
8

Serve immediately with an extra wedge of lemon to squeeze just before eating and with a slice of good bread (e.g. rye) or young potatoes. The salad tastes best fresh, right after preparation.

Ingredients: Lemon
If you are preparing the salad in advance, store the dressing and lettuce separately, and add the salmon just before serving.

Fun Fact

💡

Smoked salmon was once a luxury addition served at celebrations; today it is widely available and often paired in Poland with dill and lemon — a classic combination of sea flavors and fresh herbs.

Best for

letnie przyjęcie lekki obiad przystawka na przyjęcie

Tips

🍽️ Serving

Serve the chilled salad; add thinly sliced rye-wheat bread or boiled young potatoes as a side. For a more elegant version, serve on romaine lettuce leaves with capers and a drizzle of pumpkin seed oil.

🥡 Storage

Store the dressing separately in a sealed container in the refrigerator for up to 48 hours. Keep the lettuce, vegetables, and salmon in the refrigerator separately and combine just before serving. It is best to eat the prepared salad on the same day; freezing is not recommended.

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