Smoked Salmon Salad

Smoked Salmon Salad

Sustainably sourced smoked salmon on mixed greens with anchovy and caper dressing.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Salad
Cuisine Non Specific
Servings 4


  • 12 Slices Smoked Salmon
  • 1/2 Red Onion Sliced thin
  • 4 Large Eggs
  • 1 Package Mixed Greens 5oz/142g
  • 1/4 Cup Capers Crushed, plus a few for topping
  • 6 Canned Anchovy Fillets Minced
  • 1/2 Cup Mayonnaise
  • 1 Lemon Juiced
  • 1/4 Cup Water
  • 2 Cloves Garlic Minced
  • Salt and Pepper To taste


For the Eggs

  • In a pot cover the eggs with warm water and bring to a boil. Reduce the heat until the water reaches a simmer. Cook for 6 minutes before transferring to an ice bath. Let sit for 10 minutes before peeling and slicing in half lengthwise.

For the Dressing

  • In a glass bowl, whisk to combine the anchovy, capers, garlic, mayonnaise, lemon juice, water, salt and pepper.

For the Salad

  • In a bowl add mixed greens. Arrange red onion slices, smoked salmon slices, reserved capers and eggs on top. Drizzle with dressing and serve immediately.
Keyword salad, salmon, smoked salmon