From The Kitchen: Smoked Salmon Salad Recipe

The warm weather months are upon us, and the refreshing Smoked Salmon Salad recipe is just what Chef Rochelle is featuring for July’s edition. Topping off this invigorating salad is Pickled Fennel and a tangy Citrus Vinaigrette for the perfect blend of flavors. Pair with a crisp cocktail or iced tea for the idyllic summer lunch.

Smoked Salmon Salad Recipe

Smoked Salmon, sliced thinly
1 Fennel Bulb, shaved thinly, pickled (see below)
2oz fresh Dill, picked
1 small Cucumber
1 Cup Baby Heirloom green tomatoes, cut in half
1 Avocado, diced
Zest of a Lemon, to taste
Herb Salad- Fresh Local Medley of Herbs Tossed with Arugula

Pickled Fennel:

1oz Orange Blossoms
¼ cup Honey
1 cup White Balsamic Vinegar
Zest of one Orange
Pinch of Fennel seeds
Pinch of Aniseeds
Pinch of Salt
1 Star Anise pod

Method: Toast seeds and anise, until fragrant. Bundle in a piece of cheesecloth and tie with kitchen twine. Place sachet and shaved fennel with all liquid and chill for 12 hours.

Citrus Vinaigrette:

3oz Lemon Juice
2oz Honey
1 Tablespoon Picked Thyme
1 Cup Salad Oil
1 Shallot Minced
½ C Crème Fraiche
1 Teaspoon Salt
½ Teaspoon White Pepper
Pinch of Coriander, toasted and ground

Method: Combine all of your ingredients in a blender except for the Crème Fraiche and Salad Oil. Begin to blend on medium speed and slowly add your salad oil to emulsify. Once fully emulsified add your Crème Fraiche.


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