Smoked salmon salad

Light and delicious smoked salmon salad with cherry tomatoes, mixed salad leaves, dried black olives and edible flowers (optional). All dipped in a creamy yogurt dressing with a hint of horseradish and finely chopped fresh dill. Serve with crunchy french baguette or rustic rye bread. Enjoy.

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Recipe tip

Try adding a small squeeze of lemon juice to the dressing.

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Smoked salmon salad

Our rating: 51

Serves: 2

Smoked salmon salad


  • 4 tbsp natural yoghurt
  • 1 tsp horseradish sauce
  • 1 tbsp finely chopped dill
  • squeeze of lemon juice
  • pinch of salt
  • Salad
  • 150 g smoked salmon
  • 150 g mixed salad leaves
  • 200 g sweet cherry tomatoes, halved
  • 100 g dried black olives
  • edible flowers (optional) to decorate


  • Mix all the ingredients in a large glass until combined.
  • Salad
  • Arrange the salad leaves on two serving plates.
  • Place the tomatoes on top of the salad leaves.
  • Tear the salmon with your fingers into a small chunks, arrange on top of the tomatoes.
  • Scatter the olives on top, drizzle with the dressing, decorate with edible flowers.
  • Serve with crusty bread or a roll.


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