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.
Ingredients: arugula leaves, dill, chives, avocado, lemon, Norwegian smoked salmon, mayonnaise, lime, salt, black pepper.
Finely grate the rind of one lime.
To make the dressing, in a separate bowl whisk together mayonnaise, lime juice, lime zest and chopped dill or flat-leaf Italian parsley.
Chop some chives for garnish.
Cut the smoked salmon into long thin strips.
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.
Smoked Salmon with Arugula & Light Mayonnaise Dressing
recipe detailsServes 4-8 (depends on the size of the vessel)
- 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)
- 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
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.