Cold-smoked salmon salad

I previously made a salad with hot-smoked salmon, the type of smoked salmon that comes as a chunk and is flaky. I thought it would be interesting to make a salad with cold-smoked salmon (also sometimes called lox), the kind that comes in thin, smooth sheets. The two types of smoked salmon are very different so that would make for a distinctive salad.

I took about 3 sheets of the salmon and tore them into bite-sized pieces to place on the lettuce. This was probably just under half of the typical 4-ounce package. Cold-smoked salmon is very rich, so this was definitely a sufficient quantity for me.

Cold-smoked salmon is typically served with capers, red onions, and hard-cooked eggs as accompaniments. So these were obvious choices to include on the salad.

For the dressing, I chose to make a lemon vinaigrette. I used 2 tablespoons of oil rather than the usual 3 with the tablespoon of lemon juice. I didn’t think I needed as much dressing and I wanted it to be lighter, with the lemon more prominent. I added some fines herbes from Penzeys. This mixture includes chervil, parsley, tarragon, and chives, which seemed like they would complement the salad nicely. Of course other herbs (or none at all) could be used.

lettuce (I used baby romaine)
cold-smoked salmon, slices torn into bite-sized pieces
1–2 hard cooked eggs, diced
red onion, sliced and then cut into smaller pieces
capers

2 tablespoons canola oil
1 tablespoon lemon juice
1/4 teaspoon herbs

Arrange the salmon, eggs, onion, and capers on the lettuce. Whisk or shake in a small jar the oil, lemon juice, and herbs. Spoon over the salad.