I am a self-proclaimed, hardcore smoked salmon head. If there’s anything with smoked salmon on the menu, I promise, you’ll instantly have my attention. Smoked salmon sandwiches, lox, omelets, crostini, bruschetta…it doesn’t matter as long as smoked salmon is involved I will be the first person to the table. Smoked salmon is such a versatile delicacy and I like to take full advantage of that versatility. So, I decided to make a smoked salmon salad.
Initially, I enjoyed this smoked salmon salad with crackers, then boom, it became a delicious low-carb lettuce wrap, then boom again, it became a sandwich. Not just any old regular sandwich…a multi-grain croissant sandwich, versatility on top of versatility.
This recipe is very simple. I eyeballed the ingredients and made adjustments as needed. If you’re like me and you’re not a fan of excessive mayo, I suggest starting off with 1/4 cup of mayo. I added equal amounts of each ingredient then made adjustments as needed. Depending on your flavor preferences, you can easily make this recipe your own.
SMOKED SALMON SALAD
6
servings20
minutes10
minutes30
minutesIngredients
7-12 ounces smoked salmon, chopped
1 medium shallot, diced
1 bulb garlic, smashed and chopped
Marsala wine
Butter
Mayo
Red onion, diced
Green onion, bias cut
Boiled egg, diced
Capers, drained
1 lemon zest
Fresh dill
Salt and pepper, to taste
Directions
- Melt 1-2 tbsp butter in a small skillet over medium-high heat. Saute shallots and garlic until tender.
- Add marsala wine (enough to cover the bottom of the skillet), stir. Let cook until wine completely reduces, stirring constantly.
- Remove shallots from heat, let cool to room temp.
- Mix all remaining ingredients. Refrigerate until cold.
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