Smoked Salmon Summer Salad

© Katherine Stetson

For each serving:

  • 2 ounces smoked salmon
  • Butter leaf lettuce
  • 1-2 lemon wedges
  • 2-3 tomato slices
  • Sliced sweet onion or scallions
  • Capers, to taste
  • Chopped fresh parsley
  • 2-3 large Spanish olives
  • Fresh dill
  • Fresh chives
  • Freshly cracked pepper
  • Sea salt
  • Olive oil
  • Toasted baguette or rye slices (preferably homemade) spread with Fresh Herb Shmear

Place lettuce leaves as a base on a dinner-sized plate.  Top with the salmon, olives, vegetables, etc.  Drizzle all with olive oil and finish by sprinkling the herbs on top.  Season, to taste, with the pepper and salt.  Place shmear toasts to the side and serve.

Copyright © Katherine Stetson, all rights reserved.