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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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