Frischer Salat mit Räucherlachs, Avocado, Orangenspalten, einer Creme und Garnitur aus Dill

Smoked salmon on market salad with orange dressing

25 minutes

Leicht

4-6 people

Spring-like, light, and bursting with fresh flavors. This salad combines delicate slices of smoked salmon with crisp market greens, creamy avocado, and fruity orange fillets. The aromatic orange dressing adds a refreshing touch and harmonizes beautifully with the subtle smoky flavor of the salmon. Small dollops of lemon crème fraîche and fresh herbs complete the dish, creating an elegant salad that's perfect as a starter or light main course. Ideal for springtime or Easter gatherings.

Ingredients

For the salad: Sliced smoked salmon side
2 large bowls of mixed market salads (e.g. arugula, young leafy greens, beetroot leaves)
2 avocados
3-4 oranges
1 bunch of fresh dill
1 bowl of beetroot sprouts or other fine sprouts
For the orange dressing:
approx. 100 ml fresh orange juice (from the filleted oranges)
80 ml extra virgin olive oil
2 tsp medium-hot mustard
4 tbsp white balsamic vinegar
2 tsp liquid honey
1 tsp salt
freshly ground black pepper
For the lemon crème fraîche:
200 g crème fraîche
Zest of an organic lemon
¼ tsp salt

Also great with

Smoked king salmon
Smoked Gourmet salmon
Smoked Coho Wild Salmon

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, thoroughly wash the fresh market salads and then carefully spin them dry in a salad spinner. The salad should be as dry as possible so that the dressing adheres well to the leaves and they remain nice and crisp.
Cut the 2 avocados into wedges and set aside.
Now fillet 3-4 oranges. To do this, first use a large, sharp knife to cut away the peel and white pith (albedo) all the way around, so that the flesh is completely exposed. Then carefully cut out the orange segments between the membranes. This will give you juicy, clean segments without any remaining pith. Gently squeeze the remaining orange pulp and use the juice for the dressing.
For the orange dressing, mix approximately 100 ml of freshly squeezed orange juice with 2 teaspoons of mustard, 4 tablespoons of white balsamic vinegar, and 2 teaspoons of honey. Then slowly whisk in 80 ml of olive oil until a harmonious dressing is formed. Season with salt and freshly ground pepper.
For the lemon crème fraîche, stir 200 g of crème fraîche until smooth in a small bowl. Fold in the zest and a squeeze of juice from an organic lemon and season with a pinch of salt. Then fill the cream into a piping bag fitted with a small nozzle.
To serve, loosely arrange the salad on a large platter or individual plates. Place the avocado slices and fresh orange segments among the salad. Remove the smoked salmon slices directly from the previously thawed salmon fillet and arrange them loosely on top of the salad.
Finally, pipe small dollops of lemon crème fraîche onto the plate. Garnish with fresh dill and delicate sprouts, and drizzle the orange dressing evenly over the salad.

Tip: This recipe can also be prepared for fewer people. Simply use smaller quantities of salmon and the other ingredients. A whole side of smoked salmon is particularly well-suited for several days and recipe ideas, as it keeps very well in the refrigerator. For example, the salmon can be used gradually in different dishes over the Easter holidays.