Saturday, March 3, 2012

Smoked Salmon, Strawberry and Celery Salad

           In order to sparkle up my gastronomic experience, I love to try exotic ingredients and to combine usual ones in a new, sometimes a bit weird way. No wonder, when I saw a recipe of a salad with smoked salmon and strawberry, I couldn’t but give it a try. The experiment was to be held on a weekend morning. I usually wake up earlier to prepare the breakfast – so that my husband can get up and find a meal waiting for him at the table. That day, as I was washing the rocket leaves for the salad, I started to doubt whether my hubby would agree to taste my new creation (I had a back-up plan in this case – some simple toasts with smoked salmon and aragula on the side). Before tossing all the ingredients in a bowl, I decided to ask his opinion about the perspective of trying such an unusual dish – and right after saying “Good morning, darling!” I told him about my kitchen plans. I guess, he was still in gastronomically adventurous mood (after being delighted by a chocolate cake with cherry tomatoes and raspberry caramel that I cooked the day before) as he agreed to have the dish for the breakfast. 

          At the dining table, when he dug into the salad and I asked him about his opinion on it, he said: “I haven’t figured out yet”. I kept asking and he kept saying the same thing until he finished his whole serve (which already was a good sign). Eventually he admitted that despite all the quirkiness of the combination, he found it to be very good. And despite his uncertainness at the beginning I was glad that in the long run he appreciated the dish – which meant that I could include it in our home menu!

Recipe adapted from the original one from “BBC Good Food India” magazine


200 gm smoked salmon, torn into strips
200 gm strawberries, hulled and halved
2 celery sticks, sliced
70 gm rocket leaves
1 tsp honey
2 tsp whole grain mustard
2 tbsp white wine vinegar
4 tbsp olive oil


1. In a small bowl, make a dressing by whisking together honey, mustard and vinegar. Add oil in a thin but steady stream.
2. In a big bowl, combine salmon, strawberries, celery and rocket leaves. Drizzle the dressing over and toss gently. Divide the salad between the serving plates.


1. The original recipe calls for fennel instead of celery. If you have an access to fresh fennel, go for it!
2. Do not choose overripe strawberries for the salad – their sweetness will spoil the flavour profile of the dish.

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