Smoked Salmon with Arugula & Light Mayonnaise Dressing

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Smoked salmon.

The mayonnaise dressing really helps this starter to stand out; it has a subtle lime tang which marries the flavors so well. The mild flavored Norwegian salmon was cut into strips and layered with peppery arugula and slices of buttery avocado. Drizzle it with the light mayonnaise dressing and sprinkle with chopped chives and parsley. Be creative and use an interesting vessel for the presentation; you can customize the serving portion to its size. It can be as small as a shot glass or as big as a martini glass.

salmon

Ingredients: arugula leaves, dill,  chives, avocado, lemon, Norwegian smoked salmon, mayonnaise, lime, salt, black pepper.

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Finely grate the rind of one lime.

July 2_0117 resizedSqueeze two tablespoons of lime juice.

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To make the dressing, in a separate bowl whisk together mayonnaise, lime juice, lime zest and chopped dill or flat-leaf Italian parsley.

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Chop some chives for garnish.

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Cut the smoked salmon into long thin strips.

Salmon cups

To serve, arrange the arugula in individual glasses, sprinkle over some chives, dill (or parsley). Halve, peel, and pit the avocados and cut into thin slices. Top with salmon strips.Spoon some of the mayonnaise dressing on top of each salad and garnish with dill or parsley springs.

Bon Appétit!
Svitlana

Smoked Salmon with Arugula & Light Mayonnaise Dressing

recipe details

Serves 4-8 (depends on the size of the vessel)

Ingredients

  • 2 ½ cups wild arugula leaves
  • 1 tablespoon chopped fresh flat-leaf parsley or dill
  • 2 scallions or chives, finely chopped
  • 2 large avocados, thinly sliced
  • 1 tablespoon lemon juice
  • ½ of a lemon, to keep the avocado from oxidizing
  • 9 oz. Norwegian smoked salmon (mild in flavor)

Dressing

  • 2/3 cup mayonnaise
  • 2 tablespoons lime juice
  • Finely grated rind of 1 lime
  • 1 tablespoon chopped fresh flat-leaf parsley or dill, plus extra springs to garnish

Directions

  1. Arrange the arugula in individual glasses. Sprinkle over the chopped parsley or dill and chives.

  2. Halve, peel, and pit the avocados and cut into thin slices or small chunks. Brush with the lemon juice to prevent discoloration, and then divide among the glasses. Mix together gently. Cut the smoked salmon into strips and sprinkle over the top.

  3. To make the dressing, whisk the dressing ingredients together in a separate bowl. Spoon some of the mayonnaise dressing on top of each salad and garnish with parsley or dill springs.

    Wine Pairing Domaine Paul Blanck Pinot Auxerrois Vieilles Vignes, Alsace, France 2009

    This recipe is by Angela Drake from the book “Salads Over 140 Recipes for Simple and Fresh Dishes – Perfect All Year Round” by Parragon Books Ltd. 

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