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+ servings
Smoked Salmon Salad with Radishes and Fennel
Prep Time
20 mins
Resting time
15 mins
Total Time
20 mins

A colorful smoked salmon salad to herald spring! Smoked salmon and delicate lettuces are layered with thinly sliced fennel, radish, and red onion, and tossed with an assertive Dijon and horseradish vinaigrette.

Recipe Type: Salad
Keyword: smoked salmon salad
Makes: 4 servings
Author: Elizabeth Stark
  • 1/2 bulb fennel cored and cut into thin slices
  • 1 bunch radishes sliced thin
  • 1 3-inch watermelon radish, sliced thin
  • 1/2 red onion sliced thin
  • 1/4 cup fresh squeezed lemon juice from 2 lemons
  • sea salt
  • 1/2 head red leaf lettuce torn into bite-sized pieces
  • 1 bunch watercress stems trimmed
  • 4 ounces smoked salmon torn into bite-sized pieces
  • 4 lemon wedges for serving
  • 1 tablespoon finely minced red onion
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon prepared horseradish
  • 1 teaspoon sherry vinegar
  • 1/4 teaspoon sea salt plus more to taste
  • 1 tablespoon grainy Dijon mustard
  • 4 tablespoons extra virgin olive oil
  1. Prep the vegetables. Place fennel in a medium bowl, and radishes and red onions in small bowls. Toss 2 tablespoon lemon juice and a pinch of sea salt to the fennel, and toss 1 tablespoon lemon juice and a pinch sea salt each to red onions and radishes. Set aside for 15 minutes.
  2. To make the vinaigrette, whisk to combine onion, lemon juice, horseradish, sherry vinegar, and sea salt. Set aside 5 minutes, then whisk mustard and olive oil. Taste and add sea salt as needed.
  3. To assemble salad, toss greens with a drizzle of vinaigrette and spread on a large platter. Drain fennel, radishes, and red onion, and layer with the greens. Tuck smoked salmon all over. Drizzle with several teaspoons dressing. Garnish with lemon wedges and serve immediately
  4. Ingredients can be prepped ahead and tossed together just before serving.