I served this at a few parties recently and it was always enthusiastically received. I placed three crostinis on a plate, lining them up evenly. I topped one with the Inspired Salmon Salad, another with the avocado topping and on the third I piled a simple mix of finely chopped tomatoes, some chopped, fresh basil, olive oil and salt and pepper. Neat, simple and refreshing. But what I really love about this recipe is its versatility. Sure, it’s great for parties. But it’s also a dream folded into an omelettes, served on a bagel with cream cheese or just scooped with veggies and crackers for an elegant, light lunch. It’s delicious every time.
Inspired Salmon Salad
Recipe By Estee Kafra
- Cook & Prep: 40 m
- Serving: 8
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Prepare Salad
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Bring the wine and shallot to a boil in a small saucepan set over high heat.
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Reduce the heat to low; add the salmon fillet. Gently poach for five minutes or until the center of the salmon is barely opaque. Using a slotted spoon, remove the shallot from the poaching liquid. Remove the salmon and discard the poaching liquid.
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Transfer both the salmon and shallot to a large bowl. Cover and refrigerate until completely cooled.
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Add the smoked salmon, mayonnaise, chives, capers and lemon juice to the salmon and shallot.
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The salmon mixture can be refrigerated for up to one day. Serve cold with toasted slices of baguette.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
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