Smoked Salmon Salad

Smoked Salmon Salad


Download the printable FRESH Smoked Salmon Salad Recipe (pdf)


Smoked Salmon
- salmon side, skin removed
- 1/2 lb. brown sugar
- celery seed
- salt & pepper
- cayenne pepper
- dry mustard powder

Season salmon side with cayenne, dry mustard, salt & pepper and celery seed. On top side of salmon press a thin layer of brown sugar. Season to taste by eye, starting with cayenne.

When salmon is seasoned smoke over cherry wood (other woods are acceptable, cherry has a very light smoke flavor) at 190 degrees for about 40 minutes and cool immediately.

Citrus-Caper Crème Fraiche
- 1 cup sour cream
- 1/4 jar rinsed capers
- 1 orange
- 1lime
- 1 bundle tarragon (chopped)
- 8 leaves mint
- salt & pepper
- 1 cup charred red onions, chopped
- 1/4 cup chicken stock
- 1 tbsp extra virgin olive oil

Add sour cream to charred red onions in a mixing bowl. Add capers and a pinch of salt and pepper. Mix together well. Chop tarragon and mint together very finely and add to sour cream mixture. Mix well. Stir in chicken stock and olive oil. Zest one orange and one lime into sour cream mixture. After zesting, cut both the orange and the lime in half and squeeze all four halves into mixture and again mix well. Add salt and pepper to taste.

For best results, refrigerate overnight to allow flavors to fully meld.

Smoked Salmon Salad

- wild arugula
- red grapes cut in half
- pistachio nuts (chopped)

Add Citrus-Caper Crème Fraiche dressing to arugula in a mixing bowl. Add a pinch of salt and pepper. Mix together by hand until arugula is coated. Place dressed greens and grapes on plate. Add a piece salmon on top of greens. Sprinkle chopped pistachios over top. Garnish plate with pieces of broken flat bread and serve. (Flat bread may be purchased at FRESH by Brookshire’s or use the recipe below.)


Flat Bread
- 3 cups all-purpose flour
- 1/3 cup extra virgin olive oil
- 2/3 cup white wine
- 2 egg yolks
- salt
- coarsely ground pepper
- 1/4 tsp. active yeast

In a mixer, mix yeast with 1/4 cup of  warm water for 10 minutes. Add olive oil, wine, egg yolks and salt and pepper. Gradually add flour until you have dough. On a dry surface throw flour down and work dough with a rolling pin for 15 minutes. Portion out in small balls and wrap each ball individually in film wrap and keep in cooler.

* 3-5 day shelf, this dough can also be frozen when wrapped tightly with film wrap