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Smoked Salmon Salad


Smoked Salmon Salad

key ingredient!

Fresh Fodder Smoked Salmon Dip


1 x 200g Smoked Salmon Dip
400g Washed Mesculun
400g Smoked salmon
50g Capers
1 x Lemon
1 x Lebanese Cucumber
1 x Firm Ripe Avocado
Rye Bread - we chose a traditional dark rye and thinly sliced it for our base
Olive Oil
Salt and Cracked Black Pepper


Wash and drain off the mesculun.
Dress the leaves with a little olive oil, the juice of half the lemon and season with salt and pepper.
Cut long, angled slices of cucumber and add to the mesculun.
Add the avocado to the mesculun mix - slice or scoop.
Lightly mix the greens through, ensuring they are all coated.
Slice the rye and place on the plate.
Divide the mesculun mix across the four plates.
Add a couple of spoonfuls of the Fresh Fodder Smoked Salmon Dip to the salad, and top with the Smoked Salmon (divided evenly across the plates).
Garnish each plate with a scattering of capers and serve with lemon wedges from the remaining lemon.

Tip: This is a lovely salad to serve to a large group as a side to Grilled Fish or BBQ Prawns.