Midsummer Smoked Salmon Salad

This showstopper of a smoked salmon salad features all of the iconic flavors of the midsummer table: smoked salmon, new potatoes, tender greens and radishes, hard boiled eggs and a creamy horseradish sauce all in one dish. It is a festive and lovely way to celebrate the longest day of the year!

While this salad might look impressive, it is incredibly easy to make. Keep reading for step-by-step instructions for making this gorgeous wreath-shaped salad at home!

Why This Recipe Works

• This salad is presented in the shape of a wreath as a nod to the midsummer holiday.
• The combination of ingredients is not only representative of the foods found on the midsummer table, they also taste great together and are a delicious flavor combination.
• The different components can be prepared ahead of time and the salad can simply be tossed and plated right before serving.

Ingredients

• Smoked salmon, hard-boiled eggs and boiled potatoes are the hearty stars of this salad.
• Watercress, micro greens (or another combination of small leafy greens of your choice), radishes and fresh dill make the perfect colorful backdrop to this salad.
• Olive oil and freshly squeezed lemon juice form a simple vinaigrette for the vegetables.
• Yogurt and prepared horseradish sauce create an easy, creamy sauce that is a perfect match for the salmon, eggs and potatoes.
• The edible flowers are optional but make a lovely addition to the plate.

Find the specific measurements and proportions for this dish in the recipe card below!

How to Make This Recipe

• Begin by boiling the potatoes. Place the halved or quartered new potatoes in a large saucepan and cover with cold water by a couple of inches. Season with salt. Bring to a boil over high heat and then reduce to medium. Continue cooking until the potatoes are tender, about 10-12 minutes. Drain and set aside to cool.

• Slice the hard boiled eggs into wedges and break the smoked salmon into bite sized pieces. Set aside.
• Whisk the yogurt and horseradish together in a small bowl. Season to taste with salt and pepper.
• Whisk the olive oil and lemon juice together in a large bowl and season to taste with salt and pepper.

• When you are ready to serve, add the watercress, a handful of micro greens, sliced radishes and cooled potatoes to the bowl with the vinaigrette. Toss gently to coat and season again with salt and pepper to taste.

• Dollop the yogurt and horseradish sauce around a large serving plate if you are making one big salad or around 4 individual salad plates. Arrange the greens and potatoes around the sauce dollops in a wreath shape. Top with salmon, eggs, fresh dill, additional micro greens and edible flowers if desired. Serve immediately!

Expert Tips

• Let the potatoes cool to room temperature before tossing them with the vinaigrette and greens. The warm potatoes tend to wilt the tender greens.
• Wait to toss the greens and cooled potatoes right before serving. Both watercress and micro greens are very tender and will begin to wilt if tossed too early.
• Salt and pepper to taste as you go! A delicious composed salad such as this one comes from each individual ingredient being properly seasoned.

FAQs

Related Recipes

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Recipe

If you loved this recipe, give it a star review! Also, snap a picture of your MIdsummer Salad and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.