← All recipesTotal: 15 min
Ingredients
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Instructions
- Arrange the salad leaves on a large platter.
- Add cucumber, radishes and ribbons of smoked salmon.
- Whisk lemon juice, olive oil and dill.
- Drizzle the dressing over the salad immediately before serving.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- No cooking makes this a genuinely quick meal.
- Radish and cucumber add crunch against silky smoked salmon.
- A lemon-dill dressing keeps the flavors light and Scandinavian.
Tips for better results
- Dress the salad just before serving so the leaves stay crisp.
- Taste before adding extra salt because smoked salmon is already seasoned.
- Keep the salmon chilled until assembly.
What to serve with it
Serve as a light lunch with rye bread, crispbread or boiled new potatoes.
Storage
This salad is best freshly assembled. If needed, refrigerate the salmon, vegetables and dressing separately and combine just before eating.
Common questions
Can I make this ahead?
Yes. Prepare the components ahead and keep them chilled, then assemble close to serving for the best texture.
What goes well with it?
Rye or crisp bread, potatoes, salad greens and simple vegetables all work well, depending on the recipe.