Smoked Salmon Salad

Smoked Salmon Salad

This Smoked Salmon Salad couldn’t be easier. A couple of weeks ago I’d been up early and in town, then went food shopping for lunch. That store was heaving and I really wanted out of there. Then, I spotted they’re now selling small packs of smoked salmon. At last! And at an affordable price. As I’d also noticed a really nice crunchy salad to go I grabbed both, paid and hoofed it out of there as quickly as I could. That salad, with added ingredients, turned out to be an absolute treat. With virtually no cooking involved. I’ve had loads of differing ways of serving smoked salmon, including the Basque way of serving it with mashed eggs in home-made mayo with capers on top. That’s great, btw. I keep coming back to the very typical British way of serving this on toasted brown bread, dry in my case, lots of fresh lemon juice and freshly ground black pepper. And that has to be my all-time favourite.

Smoked Salmon Salad


  • 1 x 100g (3.52 oz) pack smoked salmon
  • 1 x 190g (6.70 oz) pack salad, mine contained red and white cabbage with iceberg and frisee
  • 2 x medium free range (cage free) eggs, hard-boiled
  • 1 x lemon, rolled under palms before extracting juice
  • 8 x pitted black olives
  • capers, to personal taste
  • flaked almonds, to personal taste
  • pumpkin seeds, to personal taste
  • 1 x teaspoon dried marjoram
  • 1 x Jonagold apple, halved, cored, peeled and added to lemon juice
  • sunflower oil and balsamic vinegar
  • freshly ground sea salt and black pepper
  • toasted brown bread of choice

Measurements within brackets above are approximate only.


For the eggs and vinaigrette:

  • Put two eggs in a saucepan with plenty of cold water to cover on electric heat No 4 (out of 6). Bring to a boil, reduce heat to No 2 and simmer for 4 – 5 minutes. My way of checking that they’re cooked is by lifting one out on a dessert spoon and as the steam evaporates quickly I know the egg is ready. Get the pan into the sink, carefully drain, leave under cold running water to stop the cooking process. Peel.
  • I do my vinaigrette with a ratio of 3:1 of oil and vinegar. That simple!

All photographs within (Todas las fotografías dentro de) Feed the Piglet:
All rights reserved (© Todos los derechos reservados) – Copyright © Johnny H Hepburn


  1. Your bread looks like a great textural contrast for the salmon, also with a hint of sweetness for added dimensions of flavour too. I would go with your 150g wholemeal hunch ( not strong), though I’m no expert. I’m not concerned about a botnet attack because it’s the first I’ve heard of it! Going to check it out, thanks!


    • Thanks for that. I can’t seem to find normal wholemeal flour here. I’m also going to check out online if there’s a difference in the flour used in N. Ireland compared to here as that might be another cause. The textural contrast is just great, even though I’m still not happy with mine. Even better than a rustic brown.


  2. Your wheaten bread looks incredible Johnny… beautiful crumb, love that photo with the melted butter! As for the smoked salmon and accompaniments – I wish I was at your place right now (instead, I’m eating boxed cereal at 7am, very boring today). I’ve been reading about the botnet attack also. I have to say, I am a little bit apprehensive… the security settings on my blog are pretty high though, so I’m hoping my password isn’t crackable. Wishing you (and me) luck against the cyber-hackers!


    • – Yes, the botnet attack is of concern. I’m hoping both my username and password are okay. Likewise, for you as well.
      – Thanks re photo. The crumb of the bread was great as a crust but the interior just wasn’t right. Will have to try again over the weekend!


  3. I want that…. all of it. Maybe a spoonful of honey in the bread?

    And yes – I just heard about the WordPress scare. We are supposed to beef up our passwords. (Note the food terminology – beef it up – I think the technical term is ‘strengthen’….!)


    • Thanks! I just love apples in salads. Actually, I don’t eat them often enough otherwise. As for the wheaten bread I’m trying to upload photos for its post as I type. Hopefully I’ll get that published tonight rather than tomorrow 🙂


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