Salad with Smoked Salmon

Salmon Salad

I use potatoes in this to round out our meal. You can have some fresh bread instead.


  • 6oz (180gr) smoked salmon, cut into pieces
  • 10oz (300gr) potatoes, cut into bite-size pieces
  • 1 tbs olive oil
  • 1 ripe avocado, sliced
  • 810 cherry tomatoes, cut in half
  • 810 large capers
  • 810 marinated artichoke hearts, cut in half if large
  • lettuce for 2 main course salads
  • handful of fresh marjoram leaves
  • Creamy Tarragon Dressing:
  • 1 tbs Dijon-style mustard
  • 2 tbs white wine tarragon vinegar
  • 1 tbs fresh chopped tarragon leaves
  • 2 tbs salad olive oil
  • 4 tbs Greek or plain yogurt


  • Heat 1 tbs olive oil in a skillet over medium-high heat.
  • Add potatoes and sauté for about 15 minutes, until nicely browned.
  • Remove from heat and set aside.
  • Dressing:
  • Whisk together the mustard and vinegar.
  • Slowly add the olive oil, whisking well until thickened.
  • Whisk in tarragon and yogurt.
  • To Finish:
  • Prepare lettuce, tear and put in large bowl.
  • Add marjoram leaves.
  • Add half the dressing and toss well.
  • Add the potatoes, tomatoes, and toss well to combine.
  • Taste and add more dressing if needed.
  • Divide and put on two 2 plates.
  • Top with avocado, salmon, artichoke hearts, capers and serve, remaining dressing on the side.


You could substitute grilled or poached salmon for the smoked salmon, and 1 tsp of dried herbs for the fresh.
Sour cream works in place of the yogurt, but only use 3 tbs.


Keywords: smoked salmon, main course salad, salads

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