Smoked salmon salad with caviar cream sauce is a refined combination of the salmon’s signature savory flavor and the natural sweetness and tenderness of roasted beetroot.
The highlight of the dish is the rich creamy sauce infused with dill, balanced with fresh rocket leaves and crispy croutons.
This is not only a nutritious salad but also a luxurious and flavorful dining experience.
Ingredients
- Diced smoked salmon: 150 grams
- Beetroot (roasted and cut into wedges): 100 grams
- Rocket leaves: 100 grams
- Romaine lettuce: 1 head
- Feta cheese: 50 grams
- Caviar cream sauce: 100 grams
- Sour cream: 2 tbsp
- Heavy cream: 1 tbsp
- Chopped dill: 1 tbsp
- Diced bread (for croutons): 400 grams
- Bread seasoning: 4 tbsp olive oil, 1 tsp dried herbs, 1/3 tsp salt, 1/2 tsp garlic powder.
Presentation
Preparing the beetroot & bread: Wash the beetroot, wrap in foil, and roast at 392°F for 60 minutes, then peel and cut into wedges.
Mix the bread cubes with olive oil, herbs, salt, and garlic powder, then bake at 248°F (fan-assisted) for 60 minutes until crispy.
Preparing the sauce: Whisk the heavy cream with the sour cream until smooth, then mix with the caviar cream sauce and chopped dill.
Finishing: Arrange the Romaine lettuce, rocket leaves, smoked salmon, roasted beetroot, and feta cheese in a bowl.
Sprinkle the crispy croutons on top and toss together with the caviar cream sauce before serving.
Notes
Roasting beetroot is preferred over boiling to preserve its sweetness, aroma, and vibrant color.
After baking, let the croutons cool inside the oven to achieve maximum crispiness. They can be stored in an airtight container for later use with soups or porridge.
You may also add parmesan cheese and cracked black pepper when baking the croutons for a richer flavor.