Name: Smoked salmon salad
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 stick celery (150g); 150 gram mesclun; 5 thick slices sourdough bread (500g); 200 gram thinly sliced smoked salmon; 1 tablespoon rinsed, drained baby capers; 2 tablespoon dijon mustard; 1 tablespoon finely chopped fresh dill; 1 teaspoon lemon juice; 1 teaspoon white wine vinegar; 1 teaspoon caster sugar; 1/4 cup (60ml) olive oil

Ingredients

1 stick celery (150g)

150 gram mesclun

5 thick slices sourdough bread (500g)

200 gram thinly sliced smoked salmon

1 tablespoon rinsed, drained baby capers

2 tablespoon dijon mustard

1 tablespoon finely chopped fresh dill

1 teaspoon lemon juice

1 teaspoon white wine vinegar

1 teaspoon caster sugar

1/4 cup (60ml) olive oil

Method

1.Make dill dressing. Combine mustard, dill, juice, vinegar and sugar in small bowl; gradually whisk in oil. Season to taste.

2.Trim and thickly slice celery on the diagonal. Combine mesclun and celery on serving plate.

3.Toast bread; discard crusts, chop bread coarsely. Sprinkle bread and salmon over salad; sprinkle with capers. Drizzle with half the dressing; serve salad with remaining dressing on the side.

Dill dressing is also great for a salad with cold cooked salmon or ocean trout.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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