Follow these steps for perfect results
iceberg lettuce
washed and dried
mushrooms
lightly blanched
smoked salmon
chopped
yoghurt
chives, fresh
chopped
dill
chopped
salt
Wash and dry the iceberg lettuce leaves.
Lightly blanch the mushrooms in boiling water for about 1-2 minutes.
Drain the mushrooms thoroughly and pat them dry to remove excess moisture.
Chop the smoked salmon into small, bite-sized pieces.
In a large bowl, combine the lettuce leaves, blanched mushrooms, and chopped smoked salmon.
In a separate bowl, whisk together the yoghurt, chopped chives, chopped dill, and salt to taste.
Pour the dressing over the salad or serve it separately on the side.
Garnish the salad with additional chopped chives and dill before serving.
Expert advice for the best results
For a more intense flavor, marinate the salmon in lemon juice and dill for 30 minutes before adding it to the salad.
Add a squeeze of lemon juice to the salad dressing for extra tanginess.
Serve the salad chilled for optimal freshness.
Everything you need to know before you start
5 minutes
Can be prepared 1-2 hours in advance.
Arrange the salad artfully on a plate and drizzle with the dressing.
Serve as a light lunch or appetizer.
Pair with crusty bread or crackers.
Such as Sauvignon Blanc
Discover the story behind this recipe
Common dish in Scandinavian cuisine, often served during festive occasions.
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