Smoked salmon minced to the consistency of course ground meat is the cornerstone of an elegant appetizer or easy main course salad.
| Serves 2-4 |
140-280 calories per serving
- 4 ounces smoked salmon
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill leaves
- 1 tablespoon minced shallot
- Fresh ground pepper to taste
Green Salad & Vinaigrette Dressing
- 3 – 5 ounces ready-to-eat salad greens such as mâche rosettes, baby arugula, or spinach
- 1 Haas variety avocado
- Optional: 6 – 8 cherry or grape tomatoes, halved or quartered
- 2 1/2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white or dark balsamic vinegar
- 1/8 teaspoon sugar
- 1/8 teaspoon salt
Make the salmon tartare: Transfer the salmon to a cutting board and, using a sharp knife, mince well. In a small bowl or measuring cup, mix together the mayonnaise, lemon juice, dill and shallot until well combined. Toss the minced
salmon with enough dressing so that it binds together easily.
Prepare the salad greens: In a small bowl, whisk together the vinaigrette ingredients until emulsified. Transfer the salad greens to a bowl and toss with a light coating of the dressing along with salt and fresh ground pepper to taste.
Assemble the plates: Divide the salad greens among individual plates. Mound the salmon tartare next to the greens. Slice about half or two thirds of the avocado onto the plates along with the tomatoes, if desired. Sprinkle the avocado and tomatoes with salt and fresh ground pepper to taste. Serve, and enjoy!