Warm Smoked Salmon Bistro Salad

Inspired by contemporary Nordic bistro dining, this vibrant composed salad layers succulent flakes of hot-smoked salmon against the sharp, architectural crunch of ice-plunged fennel and cool English cucumber. A velvety crème fraîche dressing spiked with freshly grated horseradish, dill, and lemon lifts the rich, jammy eggs, while a crown of golden trout roe and floral finishing salt delivers the decisive pop of restaurant refinement.

The Bistro Recipe

Flaked hot-smoked salmon layered with shaved fennel, crisp romaine, and jammy eggs, crowned with trout roe and drizzled with a sharp horseradish-dill crème fraîche.

Prep Time 15 mins

Cook Time 7 mins

Total Time 30 mins

Servings 2

Method Soft-Boil & Assemble

Scale

1x 2x 3x

Units

US Metric

Ingredients

Salad & Salmon

• 10 oz hot-smoked salmon fillets, broken into large tender flakes
• 4 pieces large eggs
• 1 pieces medium head romaine lettuce, torn into bite-sized leaves
• 0.5 pieces fennel bulb, shaved paper-thin on a mandoline
• 0.5 pieces English cucumber, thinly sliced into half-moons
• 1 tbsp baby nonpareil capers, drained

Horseradish Crème Fraîche

• 0.5 cup crème fraîche
• 1.5 tsp freshly grated horseradish (or prepared horseradish, squeezed dry)
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp fresh dill, finely minced

Garnish & Finish

• 2 tbsp golden trout roe or salmon roe
• 0.5 cup fresh garden cress, clipped
• Flaky sea salt infused with edible dried cornflowers, to taste
• Freshly cracked black pepper, to taste

Instructions

1. 1
   Boil the Eggs

   Lower eggs gently into rapidly boiling water; cook 6.5 minutes, then plunge straight into an ice bath to chill.

2. 2
   Whisk the Dressing

   Whisk crème fraîche, lemon juice, grated horseradish, and minced dill until smooth, glossy, and emulsified.

3. 3
   Dress the Greens

   Gently toss romaine, shaved fennel, and cucumber slices with half the dressing until leaves are lightly coated.

4. 4
   Plate the Base

   Divide tossed greens across chilled shallow bowls; peel and quarter eggs, nestling jammy wedges around the perimeter.

5. 5
   Layer the Salmon

   Arrange hot-smoked salmon flakes over the center; scatter capers overtop and drizzle with remaining horseradish sauce.

6. 6
   Garnish and Season

   Spoon roe over salmon, scatter garden cress, and finish with dried flower flaky salt and cracked black pepper.

Chef's Bistro Tip

Finely grate fresh horseradish root on a microplane just before whisking into the crème fraîche for a bright, clean heat that doesn’t overpower the delicate smoke of the fish.

Sommelier Pairing

German Riesling Feinherb or Wachau Grüner Veltliner

The subtle touch of residual sugar in an off-dry Riesling tempers the sinus-clearing warmth of fresh horseradish, while razor-sharp acidity slices through the rich smoked salmon, crème fraîche, and golden roe.

Use the SAL de IBIZA Granito con Flores for a colourful touch.

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