Some Like it Hot Smoked Salmon Salad

  • Cooking and Prep: 15 m
  • Serves: 10
  • No Allergens

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 (8)

Main ingredients

Start Cooking

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

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

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

  5. Serve immediately.


To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded.

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