📝 About This Recipe
This elegant salad captures the essence of a Scandinavian spring, balancing the rich, buttery texture of premium cold-smoked salmon with the crisp snap of tender asparagus. Dressed in a bright, creamy lemon-dill vinaigrette, the dish is elevated by the peppery bite of fresh radishes and the briny pop of nonpareil capers. It is a sophisticated, protein-forward meal that feels incredibly light yet deeply satisfying, perfect for a refined brunch or a healthy gourmet lunch.
🥗 Ingredients
The Salad Base
- 8 ounces Smoked Salmon (high-quality cold-smoked, torn into bite-sized ribbons)
- 1 pound Asparagus (woody ends trimmed, spears cut into 2-inch lengths)
- 4 cups Baby Arugula (washed and dried)
- 4-5 pieces Radishes (thinly sliced into rounds)
- 1/2 piece Cucumber (English cucumber, thinly sliced)
- 1/4 cup Red Onion (very thinly shaved)
Lemon-Dill Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Dijon Mustard (for emulsification)
- 1 tablespoon Greek Yogurt (plain, full fat)
- 2 tablespoons Fresh Dill (finely chopped)
- 1/2 teaspoon Honey (to balance acidity)
- 1/2 teaspoon Salt and Black Pepper (to taste)
Garnish & Finishing
- 2 tablespoons Capers (drained and patted dry)
- 2 pieces Soft-Boiled Eggs (6-minute eggs, halved)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Lemon Zest (from the juiced lemon)
👨🍳 Instructions
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1
Prepare an ice bath by filling a large bowl with cold water and a handful of ice cubes. Set aside.
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2
Bring a medium pot of salted water to a rolling boil. Add the trimmed asparagus pieces and blanch for exactly 2-3 minutes until bright green and tender-crisp.
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3
Immediately drain the asparagus and plunge them into the ice bath to stop the cooking process. Once chilled, drain thoroughly and pat dry with a paper towel.
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4
In a small glass jar or bowl, whisk together the Dijon mustard, Greek yogurt, lemon juice, honey, salt, and pepper until smooth.
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5
Slowly drizzle in the olive oil while whisking constantly to create a creamy, emulsified dressing. Stir in the chopped fresh dill.
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6
In a large mixing bowl, combine the baby arugula, sliced cucumbers, and shaved red onions.
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7
Add the cooled, dried asparagus to the greens. Drizzle with half of the prepared dressing and toss gently to coat the leaves evenly.
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8
Transfer the dressed greens and vegetables to a large serving platter or divide among four individual plates.
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9
Artfully drape the ribbons of smoked salmon over the salad, ensuring they are evenly distributed.
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10
Tuck the radish slices and soft-boiled egg halves into the salad arrangement.
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11
Sprinkle the capers, fresh chives, and lemon zest over the top for a final burst of flavor and color.
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12
Drizzle the remaining dressing over the salmon and eggs, and finish with a final crack of fresh black pepper before serving immediately.
💡 Chef's Tips
Use the freshest asparagus available; the spears should be firm with tight tips for the best snap. If the red onion is too pungent, soak the slices in ice water for 10 minutes then drain to mellow their flavor. Ensure the asparagus is completely dry before adding to the salad to prevent the dressing from becoming watery. For the best texture, take the smoked salmon out of the fridge 5 minutes before serving so it isn't ice-cold. Substitute arugula with baby spinach or mâche if you prefer a milder greens base.
🍽️ Serving Suggestions
Serve with a side of toasted sourdough bread or dark rye crackers spread with a thin layer of cream cheese. Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé. Add a scoop of cooked, cooled quinoa or farro to the base to turn this into a heartier grain bowl. Top with a dollop of crème fraîche for an extra touch of luxury. A glass of sparkling water with a squeeze of lime makes for a refreshing non-alcoholic accompaniment.