fbpx

Recipe by Sharon Lurie

Some Like it Hot Smoked Salmon Salad

add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

It was one of those days when a quiet Shabbos lunch for four turned into a lebedike Shabbos lunch for 14. In a flash, we created this salad which has now become a family favourite! During the nine days it makes a wonderful light lunch salad.

Ingredients

Main ingredients

  • 16 ounces smoked salmon bits (or slices of smoked salmon ribboned)

  • 2 red onions, peeled and sliced thin

  • 8–10 ounces fresh asparagus (see note)

  • handful of fresh chopped flat-leaf parsley (or fresh cilantro)

  • 1-2 tablespoons Ta’amti Schug, depending on how hot you like it

Directions

For the Salad

1.

Blanche asparagus (cover in boiling water and allow to stand for about 30 seconds, then place straight into cold water).

2.

Place asparagus, onions, flat-leaf parsley/cilantro, schug (start with one tablespoon and check for taste), and capers into a bowl.

3.

Add salad dressing, mix well, add ground black pepper and just before serving, add smoked salmon. Give it a good stir.

4.

Serve immediately.

5.

When cool enough to handle, slice asparagus into one-inch pieces.

Notes:

To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded.
Some Like it Hot Smoked Salmon Salad

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments