• Since i’ve been in the heat for the past week – i’ve got cold foods and salads on the brain and i’m certainly not ready to move into heavy comfort eating just yet. This salmon salad really hits the mark for me – firstly i LOVE salmon, especially cured or smoked salmon and i think a lovely salmon salad is such a good idea for a sophisticated brunch. Instead of scrambled eggs i think i’d serve medium, warm boiled eggs on the side too. The recipe reckons the red onions are optional but i think they’re a must.



    Servings: 4

    • 2 baby radishes, thinly sliced
    • 8 thin slices red onion (optional)
    • 6 cups mesclun (baby leaves)
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons olive oil
    • 1 tablespoon chopped capers
    • Sea salt and freshly ground black pepper
    • 100g smoked salmon or gravlax
    • ¾ cup cream cheese
    • 4 crispbread or toasted pumpernickel slices
    • 1 lemon, cut into wedges


    • Toss radishes, onion (if using), mesclun, lemon juice, oil, and capers in a large bowl; season with salt and pepper. Add salmon and gently toss to combine.
    • Mound salad alongside crispbread spread with cream cheese and serve with lemon wedges for squeezing over.

    Recipe adapted from an original found here

  • 2 Comments to “Fancy Shmnancy Salmon Salad”

    1. lameez on

      Mmmh yummy lov salmon ,thank u 4 the recipe 🙂

    2. Lois Carol Wessels on

      Sounds great will try it – Many thanks!

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