Midsummer Smoked Salmon Salad
A showstopper of a salad featuring all of the iconic ingredients from the midsummer table and shaped like a wreath.
- Prep time
- 45 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound small potatoes (quartered)
- Salt and freshly ground pepper
- 1 cup whole milk skyr (Icelandic yogurt or Greek yoogurt)
- 2 tablespoons prepared horseradish
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 4-6 cups watercress (or other small leafed lettuce)
- 4 ounces smoked salmon (flaked into bite-size pieces)
- Small bunch of radishes (sliced thin)
- 4 hard-boiled eggs (cut into wedges)
- Fresh dill
- Microgreens (optional)
- Edible flowers (optional)
Instructions
- 1
Fill a large saucepan with water and bring to a boil. Season with salt and add potatoes. Cook until tender, about 10-12 minutes. Drain and set aside to cool.
- 2
Whisk the yogurt and horseradish together in a small bowl. Season with salt and pepper and set aside.
- 3
Whisk oil, lemon juice together in a large bowl. Season to taste with salt and pepper. Add the watercress, a handful of micro greens, radishes and potatoes and toss to coat. Season to taste with salt and pepper.
- 4
Dollop the yogurt and horseradish sauce around the inside edge of a large round serving plate or 4 small salad plates. Arrange salad around the edge of the plate in a wreath-like fashion and top with salmon and eggs. Garnish with fresh dill, more micro greens and edible flowers, if desired. Serve immediately.