Salmon Salad is a dish I always make when I want something light yet special. It's not only delicious but also looks elegant, making it a favorite for holiday tables. Since salmon doesn’t require heat treatment, the salad can be prepared in just thirty minutes. The combination of lightly salted salmon, eggs, cucumber, and cheese with a light olive oil dressing is a classic that needs no embellishment.
I always try to maintain a flavor balance: eggs add softness, cheese gives a touch of creaminess, and cucumber provides freshness and a light crunch. If the salmon is too salty, I soak it in cold water for a few minutes – this helps soften the taste. I prepare the salad without mayonnaise to keep it naturally light – olive oil adds smoothness without making it heavy.
I serve the salad in dessert glasses or shape it into small towers using a culinary ring. I often garnish it with salmon slices, greens, or a sprinkle of black sesame. This salad is easy to adapt – feel free to add avocado, arugula, or capers depending on the mood and occasion. Still, even the basic version is always a success, especially for those who appreciate delicate combinations.
Ingredients for the Salmon Salad Recipe
Salmon Salad Recipe Instructions
Prepare the Eggs
I always start with the eggs: I place them in cold water, bring it to a boil, and cook for 10 minutes. Then I cool them immediately under running water, peel, and cut into neat cubes or wedges. I like when the yolk's structure remains intact, so I don’t mash the eggs too finely. Some whites or yolks can be reserved for garnishing before serving.
Chop the Cucumber and Salmon
I wash the fresh cucumber thoroughly and slice it into thin half-moons or smaller cubes – depending on the serving format. If the peel is tough, I remove it. I slice the salmon into thin strips or cubes – it’s important that the pieces aren’t too large. If the fish seems overly salty, I soak it in cold water for a few minutes, then pat it dry.
Grate the Cheese and Mix
I choose a hard cheese with a mild, creamy flavor – so it doesn’t overpower the delicate taste of the fish. I grate it on a medium grater. In a large bowl, I combine the eggs, cucumber, cheese, and salmon. I add olive oil, a pinch of salt (if needed), and some freshly ground black pepper. I mix gently – just enough to combine the ingredients without crushing them.
Chill and Serve
This salad tastes best well chilled, so I place it in the fridge for at least 20-30 minutes. I serve it in clear dessert bowls or layer it into a ring mold. I garnish the top with salmon slices, herbs, or cucumber ribbons. On a festive table, it always looks stylish and appetizing.
Tips
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Lightly salted salmon should be sliced with a very sharp knife – this gives you neat, even slices that won’t fall apart when mixed.
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To keep the cucumber fresh, don’t add it in advance – I slice it right before mixing. If the cucumber is watery, it’s better to pat it dry with a paper towel.
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The salad doesn’t need much salt – the salmon and cheese provide enough richness. I always recommend mixing, tasting, and only then seasoning further.
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Olive oil works perfectly, but if you want a bit of a kick – add a few drops of lemon juice or a pinch of wholegrain mustard. This brings a fresh tang.
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The salad pairs well with white wine or sparkling drinks – making it an excellent choice for a romantic dinner or sophisticated buffet.