Author Notes
Inspiration from the classic combo of bagels and lox brought about this brunch dish that's light but full of the classic flavors of smoked fish, assertive greens, and soft-cooked eggs. A warm mustard-shalllot vinaigrette tops it all with a punch of flavor. Serve it with toasted bagels, crusty bread or rolls. —Donna
Ingredients
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A large handful of baby spinach and baby arugula, for each serving of salad
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1
small shallot, finely minced
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1 1/2 tablespoons
white wine or Champagne vinegar
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1 pinch
sugar
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1 tablespoon
Dijon mustard
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1 pinch
Kosher salt
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1/4 cup
extra virgin olive oil
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2 tablespoons
heavy cream
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2 tablespoons
finely chopped fresh dill leaves
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2
small roasted beets, peeled, quartered, and cut into small wedges
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4 to 6 ounces
hot-smoked salmon, skin removed and broken into large flakes (you could use smoked trout or whitefish, if you prefer)
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4
eggs
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Toasted bagels, bread, or rolls, to serve alongside the salad
Directions
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In a medium bowl, toss together the greens and half the minced shallot. Keep cool while you prep the remainder of the ingredients.
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In a small saucepan combine the vinegar, sugar, mustard, and salt. Whisk in the olive oil and cream to form a smooth emulsified dressing. Add the chopped dill and the remaining minced shallot and check the seasoning. Set aside close to the stove top.
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Put the eggs in a saucepan of cold water and bring to a boil. Reduce the heat to a slightly less vigorous boil and cook for 3 minutes. In the meantime set the saucepan of dressing over a low heat and warm gently, whisking from time to time.
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Arrange a quarter of the greens on each of four salad plates. Scatter over a quarter of the beets and a quarter of the flaked salmon. When the eggs are cooked, quickly peel them and set one atop each salad. Drizzle with a generous portion of the warm dressing and serve with the toasted bagels.
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