Smoked Salmon Spring Salad

Serves 4 

This bright and fresh salad is the perfect addition to any brunch spread!

Salad:

  • 2 packages of Wolfhead cold smoked salmon 
  • 1/2 container Bramble Hill pea shoots 
  • 4 soft boiled eggs, sliced in half 
  • 1 package mixed greens 
  • 1 cucumber, shaved or thinly sliced
  • 1 avocado sliced
  • 2 tbsp. capers 
  • Fresh dill, garnish 
  • Fresh chives, garnish 

Dressing:

  • 1 small shallot
  • Juice of half a lemon
  • 1/4 cup olive oil
  • 1/4 cup fresh dill
  • 2 tbsp drained capers
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp back pepper
  • 1 tsp maple syrup 

Accompaniments:

  • Pete’s Sourdough Bread
  • Salted butter

Instructions:

  • Boil water for eggs. Once boiled cook for 6 minutes, drain and transfer to ice bath
  • Prepare your vegetables for the salad
  • Combine all dressing ingredients in a food processor and blitz until smooth
  • Assemble salad in individual bowl or family style and drizzle with the dressing 
  • Plate and serve with toasted and buttered sourdough bread

 

Recipe by Erin Pettipas

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