Recipe for: Smoked Salmon Salad with Young Vegetables and Dill-Lemon Dressing - photo 1
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Recipe for: Smoked Salmon Salad with Young Vegetables and Dill-Lemon Dressing

Pikantne Salads Regional Cuisine of Poland Fusion cuisine 15 min Easy 19 wyświetleń ~54.13 PLN * - (0)
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Description

A light, spring salad combining delicate, smoked salmon with crunchy young vegetables: asparagus, radish, carrot, and cucumber. This modern Polish version of the salad perfectly captures seasonal flavors — fresh dill and lemon juice enliven creamy yogurt, while rapeseed oil adds smoothness. The dish is great for a light lunch, dinner, or as an appetizer during gatherings with friends; it looks impressive on the plate thanks to the contrast of pink salmon and the green of the vegetables. The salad is quick to prepare (about 15 min), full of textures and aromas, and its ingredients are easy to find in Polish stores.

Ingredients Used

Ingredients (15)

Servings:
4
  • Smoked salmon 200 g
  • Salad mix 120 g
  • Asparagus 200 g
  • Radish 100 g
  • Carrot 1.3 szt. (~100 g)
  • Cucumber 0.5 szt. (~150 g)
  • Natural yogurt 150 g
  • Rapeseed oil 30 g
  • Lemon 0.4 szt. (~30 g)
  • Spring onion 0.6 pęczek (~30 g)
  • Garlic 1 ząbek (~5 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Dill 0.8 pęczek (~15 g)
  • ✨ Opcjonalne
  • Capers 20 g
💰 Szacowany koszt dania: ~54.13 PLN (13.53 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the salad mix under running cold water. Spin in a salad spinner or dry with a paper towel until the leaves are dry (about 2 min). Dry leaves will allow the dressing to evenly coat the salad instead of making it soggy.

Ingredients: Salad mix
Use a salad spinner or a large bowl and a kitchen towel; moisture is the most common mistake — wet leaves will dilute the dressing.
2

Prepare the asparagus: snap each asparagus at the point where it naturally breaks (hold the end and bend) to remove the woody ends. In a pot, bring water to a boil with 1 teaspoon of salt, add the asparagus and cook for 2-3 minutes until they are bright green and slightly tender — they should be 'al dente'. Immediately transfer to a bowl of very cold water and ice to stop the cooking process.

Ingredients: asparagus, Salt
Use a large pot and tongs. Check the asparagus with a fork — it should go in with a slight resistance. Cooling in ice will preserve the color and crunchiness.
3

Slice the radishes into thin rounds (use a mandoline or a sharp knife), peel the carrot and create ribbons using a vegetable peeler, and cut the cucumber into thin half-moons. Finely chop the green onions (both white and green parts).

Ingredients: Radish, Carrot, Cucumber, Spring onion
A mandoline speeds up the process, but be careful — use a finger guard. If you don't have a mandoline, hold the vegetable steady and slice thinly with a sharp knife.

Dressing

4

In a medium bowl, place natural yogurt. Add the squeezed lemon juice (about 30 g), garlic pressed through a garlic press (5 g), 2 tablespoons of rapeseed oil (30 g), finely chopped dill (about 10 g), 1 g of pepper, and 2 g of salt. Whisk vigorously with a whisk or fork for 30-60 seconds until the ingredients form a smooth, creamy emulsion.

Ingredients: Natural yogurt, Lemon, Garlic, Rapeseed oil, Dill, Black pepper, Salt
Use a small bowl and a whisk or fork. Whisk vigorously from the center outwards until the dressing thickens slightly; taste and adjust with lemon juice or salt if needed.

Assembly

5

On a large flat plate, spread out the dried salad mix to create a light layer of leaves (the base). Arrange the prepared vegetables: slices of radish, ribbons of carrot, slices of cucumber, and chilled asparagus (cut into 2-3 cm pieces if they are longer).

Ingredients: Salad mix, Radish, Carrot, Cucumber, asparagus
Use a flat plate 26-28 cm or a large bowl. Layering gives a nice visual effect and an even distribution of flavors — do not overcrowd the ingredients.
6

Tear the smoked salmon by hand or cut it into strips about 1 cm wide and arrange it on top of the lettuce and vegetables. Drizzle the salad with the prepared dressing evenly, using a spoon to control the amount — it's better to add less and adjust later than to overdo it.

Ingredients: Smoked salmon, Natural yogurt
For cutting the salmon, use a sharp knife with a long blade or simply tear the slices with your fingers for a rustic effect. If the salmon is very salty, try not to add too much extra salt.

Finishing and serving

7

Sprinkle the salad with chopped dill (remaining 5 g) and optionally with capers. Add a few drops of rapeseed oil for shine and fresh lemon zest on top, if desired. Serve immediately, with a slice of lemon on the side.

Ingredients: Dill, Capers, Rapeseed oil, Lemon
Use a teaspoon to evenly distribute the capers; if you are using capers in salt, rinse them before adding. Serve immediately — the lettuce will stay crisp and won't become soggy.

Fun Fact

💡

Smoked salmon gained popularity in Polish cuisine as a luxury ingredient after World War II; combined with yogurt and dill, it creates a modern variant of classic Polish fish flavors.

Best for

lekki obiad kolacja z przyjaciółmi przystawka na przyjęcie wiosenne

Tips

🍽️ Serving

Serve the salad on large flat plates to beautifully display the colors. A chilled white wine (e.g. gruner veltliner) or sparkling water with a slice of lemon pairs well with the salad. If serving as an appetizer, prepare smaller portions on individual plates.

🥡 Storage

It's best to eat the salad right away; if there are leftovers, store the leaves and dressing separately in an airtight container in the fridge for up to 24 hours. The salmon and vegetables can be stored together for up to 12 hours, but the leaves will lose their crunch. Do not freeze.

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