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Smoked Salmon Salad with Creamy Meyer Lemon Dressing

12 oz. good quality cold-smoked salmon

½ cup celery, very finely chopped

1 large ripe avocado (not overly soft)

30 thin slices of peeled cucumber

6 cups baby lettuces, washed and spun dry

Creamy Meyer Lemon Dressing (see below)

 

Remove skin, bones and any other unwanted bits from the salmon; discard. Use your hands to break up the salmon into small chunks. Place salmon into a small mixing bowl with the celery. Add ½ cup of the dressing to the salmon and the celery and mix together very gently.

Place the avocado, cucumber and lettuces onto 6 salad plates in a decorative manner. Divide the salmon mixture into 6 equal portions and place onto each of the salad plates. Drizzle a little more dressing over the plates and serve. Makes 6 salads. This recipe may be prepared a day in advance. Keep all the parts separate until just before plating and serving.

Creamy Meyer Lemon Dressing

 

Zest from one Meyer lemon (or regular lemon)

3 tbsp. Meyer lemon juice (or regular lemon)

1 cup buttermilk

½ cup mayonnaise

1 clove garlic, slightly crushed but still whole

2 tbsp. chives, thinly sliced

1 tbsp. fresh lemon thyme, chopped (or fresh thyme)

2 tbsp. fresh tarragon, chopped (in winter you can also use fresh chervil)

Salt and pepper, to taste

 

Put the mayonnaise into a small bowl.  Place the garlic into the mayonnaise, cover with plastic and refrigerate for an hour or two (or longer, if desired).  A little garlic flavor is all that’s needed in this delicate dressing.  Remove garlic and place the mayonnaise in a bigger mixing bowl.  Add the lemon zest and the juice to the mayonnaise and blend together with a whisk.  Next, add the buttermilk to the mayonnaise mixture; whisk together until smooth.  Add the chives, lemon thyme, and the tarragon (or chervil) and salt and pepper to taste.  Makes approximately 1 cup dressing for salads, crab cakes, etc.  Keeps approximately 1 week in an airtight container in the refrigerator.

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