Spring

Smoked Salmon Salad with Rye Crumbs and Dill Dressing

May  1, 2019
Author Notes

A salad for when I crave lox and bagels. For breakfast, lunch or dinner!! —inpatskitchen

  • Makes 2 dinner salads or 4 side salads
Ingredients
  • For the Dill Dressing
  • 6 ounces softened cream cheese
  • 1/2 cup minced fresh dill weed
  • 1/2 cup half and half
  • 1/4 teaspoon salt
  • For the Salad and Rye Crumbs
  • 2 slices rye bread torn into shaggy pieces the size of small croutons
  • 4 tablespoons extra virgin olive oil, divided (2 and 2)
  • 1 head Boston lettuce torn into bite size pieces
  • 2 heads Little Gem lettuce torn into bite size pieces
  • 1/3 of an English cucumber, thinly sliced
  • 4 thin slices of red onion cut into 1-2 inch pieces
  • 3 red radishes, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 8 ounces cold smoked salmon cut into 1 -2 inch pieces
  • The previously made dill dressing
In This Recipe
Directions
  1. For the Dill Dressing
  2. Combine all ingredients in a mini food processor and process until smooth. Refrigerate until ready to serve.
  1. For the Salad and Rye Crumbs
  2. Preheat your oven to 350F. Lay the rye crumbs on a baking sheet and drizzle with 2 tablespoons of the oil. Toss the crumbs in the oil and then bake for 6 -10 minutes or until crunchy. Set aside.
  3. Toss the lettuces, onion, cucumber and radishes together with the remaining 2 tablespoons olive oil and the lemon juice until the greens are thoroughly coated.
  4. Add the salmon to the salad and toss a bit again. Plate the salads and top with the rye crumbs. Drizzle each plate with a little dill dressing and serve.

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