Best 12 Smoked Fish And Caviar Salad Recipes

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Searching for a heavenly blend of flavors and textures? Look no further than the tantalizing smoked fish and caviar salad. This exquisite dish combines the smoky richness of smoked fish with the luxurious pop of caviar, creating a symphony of flavors that will dance on your palate. Paired with the crisp freshness of vegetables and the tangy creaminess of a dressing, this salad transcends the ordinary and becomes a true culinary masterpiece. Dive into this culinary journey as we explore the art of crafting the perfect smoked fish and caviar salad, a dish that is sure to impress your taste buds and leave you craving more.

Here are our top 12 tried and tested recipes!

SMOKED HADDOCK SALAD WITH POACHED EGGS & CROûTONS



Smoked haddock salad with poached eggs & croûtons image

This bistro-style salad would traditionally feature bacon, so using smoked haddock lends it a touch of unpredictability

Provided by Barney Desmazery

Categories     Lunch, Vegetable

Time 30m

Number Of Ingredients 8

1 tbsp wholegrain mustard
1 tbsp cider or white wine vinegar, plus a splash
5 tbsp olive oil
half a small loaf of French stick , torn into bite-sized pieces
180g pack trimmed French beans
300g smoked haddock
2 eggs
half a head of frisée , split into leaves

Steps:

  • Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.
  • Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 8-10 mins, tossing every couple of mins until well done.
  • While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.
  • Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it's still warm.

Nutrition Facts : Calories 627 calories, Fat 37 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 4.2 milligram of sodium

DILLED PASTA SALAD WITH SMOKED FISH



Dilled Pasta Salad with Smoked Fish image

Rotini, zucchini, carrot and smoked whitefish or salmon are tossed with creamy dill dressing. It's just right for a casual lunch or supper get-together.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h20m

Yield 4

Number Of Ingredients 12

2 cups uncooked rotini pasta or spiral macaroni (6 ounces)
1/2 cup mayonnaise or salad dressing
1/4 cup sour cream or plain yogurt
1 tablespoon chopped fresh dill weed or 1/2 teaspoon dried dill weed
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (2 1/4 ounces) sliced ripe olives, drained (1/2 cup)
2 medium green onions, thinly sliced (2 tablespoons)
1 medium zucchini, thinly sliced (2 cups)
1 medium carrot, thinly sliced (1/2 cup)
2 cups flaked smoked whitefish or salmon (2/3 pound)

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Mix mayonnaise, sour cream, dill weed, mustard, salt and pepper in large bowl. Add pasta and remaining ingredients except fish; toss. Gently stir in fish.
  • Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.

Nutrition Facts : Calories 535, Carbohydrate 52 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 980 mg

SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR



Smoked Trout and Beet Salad With Pink Caviar image

This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make the salad as a first course composed on individual plates, or, for a stand-up cocktail affair, serve a small amount of the mixture spooned into the sturdy red leaves.

Provided by David Tanis

Categories     dinner, finger foods, salads and dressings, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1 small shallot, finely diced
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon zest
2 tablespoons rice vinegar
1 tablespoon sherry vinegar
Salt and pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds medium yellow beets
2 tender celery stalks, thinly sliced (about 1 cup)
Salt and pepper
Radicchio, Treviso or red endive leaves
5 ounces smoked trout fillets, or more if desired
4 red radishes, very thinly sliced
1 hard-boiled egg, finely chopped (optional)
2 ounces trout roe, salmon roe or paddlefish caviar (about 3 tablespoons)
2 tablespoons snipped chives
Dill sprigs, for garnish

Steps:

  • Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
  • Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
  • Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
  • Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
  • Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 9 grams, TransFat 0 grams

SMOKED CAVIAR AND HUMMUS ON PITA TOASTS



Smoked Caviar and Hummus on Pita Toasts image

Using a pastry bag to pipe the hummus onto the pita toasts saved us a lot of time (and made for nice-looking hors d'oeuvres). You can make your own pastry bag with a heavy-duty plastic bag. Just spoon the hummus into the bag and squeeze it into one corner. Then snip off the corner to make a small hole and begin piping.

Yield Makes 160 hors d'oeuvres

Number Of Ingredients 13

10 (5- to 6-inch) pita pockets
3/4 cup olive oil
2 teaspoons paprika
4 teaspoons cumin seeds, toasted
2 (15 1/2-ounce) cans chick-peas, rinsed
1 garlic clove, coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
1/2 cup stirred tahini (Middle Eastern sesame paste)
1/4 cup fresh lemon juice
1 1/2 teaspoons salt
1/3 to 1/2 cup water
11 1/2-ounce jar smoked whitefish caviar
Garnish: 160 small fresh flat-leaf parsley leaves

Steps:

  • Preheat oven to 350°F.
  • Halve pitas horizontally and stir together oil and paprika. Brush rough sides of pitas with paprika oil and season with salt. Cut each pita round into 8 wedges and bake in single layers on a large baking sheet in middle of oven 10 minutes, or until crisp.
  • Finely grind cumin seeds in an electric coffee/spice grinder. Purée chick-peas in a food processor with cumin, garlic, parsley, tahini, lemon juice, and salt and add enough water to make smooth.
  • Put hummus in a pastry bag fitted with a 3/8-inch plain tip. Pipe a scant 1/2 teaspoon onto each pita toast and top with 1/4 teaspoon caviar.

SMOKED FISH PLATTER



Smoked Fish Platter image

Elegant whitefish salad is presented in its skin, nestled beside delicious smoked salmon and garnished with olives, lemon, and dill. Don't be overwhelmed by its lovely appearance: Using store-bought smoked fish allows you a little more time to spend on the presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 16

1 whole smoked whitefish (1 1/2 pounds), with head and tail
2 stalks celery, finely chopped
1/2 small white onion
1/4 cup mayonnaise
Romaine lettuce leaves, for garnish
1/2 pound smoked sable, thinly sliced
1/2 pound smoked Gaspe nova, thinly sliced
1/2 pound hot smoked salmon, thinly sliced
1/2 pound smoked wild Baltic salmon, thinly sliced
Salmon roe, for garnish
Caperberries, for garnish
Variety of olives, such as black, green and Kalamata, for garnish
Lemon slices, for garnish
Fresh dill and parsley sprigs, for garnish
Variety of breads, such as bagels, black bread and rye bread
Variety of cream cheeses, such as Caviar Cream Cheese, plain cream cheese, chive cream cheese

Steps:

  • Remove flesh from fish, leaving skin in one piece, reserving skin. Discard bones. Coarsely chop flesh (you should have about 4 cups). Transfer to a medium bowl. Add celery, onion, and mayonnaise. Mix gently to combine.
  • Line a large platter with lettuce. Open reserved skin and place on platter, scale-side down. Mound salad onto one half of skin, using the skin as a template. Fold the remaining half of skin over salad, and gently press to form salad into the shape of the fish. Using scissors, cut top half of skin off, and discard. Using the edge of a spatula, gently score the salad to resemble the bones of the fish.
  • Arrange the smoked fish around the whitefish salad. Garnish with salmon roe, caperberries, olives, lemon slices, and herbs. Serve with bread and cream cheese, on the side.

SMOKED FISH AND CAVIAR SALAD



Smoked Fish and Caviar Salad image

Provided by David Tanis

Categories     quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 15

6 ounces creme fraiche
1 teaspoon Dijon mustard
2 teaspoons grated horseradish
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
Pinch cayenne
Salt and pepper
12 slices smoked sablefish or other cold-smoked fish, about 6 ounces
3 Belgian endives, trimmed, in 1-inch diagonal slices
6 radishes, sliced thin
Small bunch watercress
1 tablespoon thinly sliced chives
6 lemon wedges
Fleur de sel or sea salt, for sprinkling
4 ounces wild salmon caviar or trout roe, about 6 tablespoons.

Steps:

  • In a small bowl, whisk together the creme fraiche, Dijon mustard, horseradish, lemon zest, lemon juice, cayenne and a little salt and pepper. Thin the sauce with a few drops more lemon juice or cold water if necessary.
  • Spread 2 tablespoons sauce on each of 6 chilled salad plates. Top with 2 slices smoked sablefish. Garnish each plate with sliced endive and radishes, a few watercress sprigs, a sprinkling of chives and a lemon wedge. Season the raw vegetables with a little fleur de sel or sea salt. Spoon 1 tablespoon wild salmon caviar or trout roe in the center of each salad. Squeeze lemon juice over at the table.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 5 grams, Sodium 989 milligrams, Sugar 1 gram, TransFat 0 grams

SMOKED EEL, SMOKED STURGEON, AND CHOUPIQUE CAVIAR SALAD WITH DILLED BUTTERMILK DRESSING



Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing image

Choupique caviar is the roe of the Bowfin, a bony, prehistoric, fresh water fish indigenous to South Louisiana. "Choupique" is the Cajun name for the Bowfin, and the fish's naturally black eggs resemble that of the sturgeon, with a distinctive, lively flavor. Should you use this roe in other recipes, be forewarned that Choupique caviar turns red when heated or cooked. If you're feeling extravagant, use Beluga or Sevruga caviar instead of the Choupique. Salmon roe also makes a great substitute.

Provided by Emeril Lagasse

Time 58m

Yield 4 servings

Number Of Ingredients 28

1 cup flour
Essence, recipe follows
1/2 pound smoked eel, cut into 1-inch pieces
6 ounces smoked sturgeon, flaked
1/2 cup thinly sliced red onions
2 tablespoons snipped fresh chives
2 tablespoons Champagne vinegar
2 tablespoons canola oil
Dilled Buttermilk Dressing, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large head Bibb lettuce (about 8 ounces), core removed, quartered, rinsed and patted dry
1 ounce Choupique caviar, or salmon roe
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 large egg*
1 1/2 teaspoons fresh chopped dill
1 cup canola oil
1/2 cup buttermilk
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat a fryer to 360 degrees F.
  • Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.
  • Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.
  • In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.
  • In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • To make the dressing, combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper.

PIZZA WITH SMOKED SALMON AND CAVIAR



Pizza with Smoked Salmon and Caviar image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 to 8 servings

Number Of Ingredients 15

3 to 4 ounces smoked salmon
1 recipe Pizza Dough, recipe follows
1/4 cup extra-virgin olive oil
1/2 medium red onion, cut into julienne strips
1/4 bunch fresh dill, minced, plus 4 small sprigs, for garnish
1/3 cup sour cream or creme fraiche
Freshly ground pepper
4 heaping tablespoons domestic golden (whitefish) caviar
1 heaping teaspoon black caviar
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin olive oil, plus additional for brushing

Steps:

  • Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
  • Cut the salmon into paper-thin slices. Reserve.
  • Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
  • Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
  • Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar.
  • In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  • In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
  • Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  • Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
  • To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  • Yield: 4 (8-inch) pizzas

SMOKED SALMON & CAVIAR CANAPES



Smoked Salmon & Caviar Canapes image

These tarts should be put together just before serving or the bread case will turn soggy. Use either white or wholemeal bread.

Provided by Coasty

Categories     < 30 Mins

Time 30m

Yield 12 tarts

Number Of Ingredients 8

4 eggs
12 slices bread
butter, for spreading
2 tablespoons creme fraiche
salt & pepper
2 teaspoons chives, finely chopped
100 g smoked salmon
100 g salmon caviar

Steps:

  • Prreheat oven to 180°C.
  • Hard boil eggs. Cool and remove shells.
  • Remove crust from bread. With a rolling pin flatten bread to half the thickness. Thinly butter bread and trim to fit small muffiin tins.
  • Push bread - butter side down - into muffin tiins and bake 12-15 mins until golden brown. Cool on wire rack.
  • Finely chop eggs mix with creme fraiche and season with salt and pepper and chives.
  • Divide between the 12 cases. Top each one with salmon and 1/2 teaspoon of caviar.

Nutrition Facts : Calories 109.4, Fat 3.8, SaturatedFat 1.4, Cholesterol 75.8, Sodium 259.9, Carbohydrate 12.9, Fiber 0.6, Sugar 1.2, Protein 5.6

SMOKED SALMON AND CAVIAR SALAD



Smoked Salmon and Caviar Salad image

This is such a classy meal, it looks fantastic and the flavours are wonderful. We've had it as a brunch for two. I've increased the quantities and had it as meal for 4-6, or it can be served as a starter.

Provided by Annetty

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 kg kipfler potatoes
1 tablespoon olive oil
500 g fresh asparagus, trimmed
400 g smoked salmon, sliced
100 g mesclun or 100 g any other mixed salad greens
25 g red caviar
1 avocado
1/2 cup sour cream
1 tablespoon fresh dill
2 tablespoons lime juice

Steps:

  • Boil, steam or microwave potatoes until just tender; drain.
  • Preheat oven to very hot.
  • Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
  • Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
  • Cut salmon into strips.
  • AVOCADO PUREE.
  • Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
  • Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.

Nutrition Facts : Calories 550.2, Fat 22.7, SaturatedFat 6.6, Cholesterol 72.4, Sodium 918, Carbohydrate 60.4, Fiber 13.5, Sugar 6.5, Protein 29.8

CREAMY VODKA FETTUCCINE WITH TOMATO, SMOKED SALMON, AND CAVIAR



Creamy Vodka Fettuccine with Tomato, Smoked Salmon, and Caviar image

This is a fettucine pasta recipe my friend sent me, which I've tweaked slightly. I haven't seen this on Allrecipes and since it always gets such raving reviews, I thought I'd share.

Provided by MKZ

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 30m

Yield 6

Number Of Ingredients 12

¼ cup butter
1 tablespoon finely chopped onion
1 tablespoon fresh minced garlic
¼ pound smoked salmon, cut into thin strips
1 large tomato, diced
salt and freshly ground black pepper to taste
3 tablespoons vodka
2 cups heavy whipping cream
1 ½ pounds dry fettuccine pasta
2 tablespoons black caviar
⅔ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
  • Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
  • Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.

Nutrition Facts : Calories 845.3 calories, Carbohydrate 86.9 g, Cholesterol 172.6 mg, Fat 44 g, Fiber 4.3 g, Protein 25.3 g, SaturatedFat 25.6 g, Sodium 456.8 mg, Sugar 4.8 g

GREEN SALAD WITH CAVIAR AND SMOKED SALMON



Green Salad with Caviar and Smoked Salmon image

Categories     Salad     Milk/Cream     Leafy Green     No-Cook     Horseradish     Salmon     Summer     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1/4 cup chilled whipping cream
3 tablespoons chopped fresh chives or green onion tops
1 1/2 teaspoons prepared white horseradish
2 tablespoons plus 4 teaspoons caviar
4 6x5-inch thin slices smoked salmon (about 6 ounces)
5 cups (packed) mixed baby greens
3 1/2 tablespoons olive oil
1 tablespoon fresh lime juice

Steps:

  • Beat cream, 1 tablespoon chives and horseradish in medium bowl to stiff peaks. Fold in 2 tablespoons caviar. Season to taste with pepper. Place salmon slices on work surface. Spread 2 tablespoons caviar mixture down center of each, leaving 1/2-inch border on short sides. Fold short sides in, then roll up smoked salmon, starting at 1 long side. Place seam side down on plate. Wrap salmon bundles in plastic and refrigerate at least 2 hours and up to 4 hours.
  • Place greens and remaining 2 tablespoons chives in large bowl. Whisk oil and lime juice in small bowl to blend. Season dressing to taste with salt and pepper. Pour over greens and toss to coat. Divide salad among 4 plates. Top each with salmon bundle. Top with remaining 4 teaspoons caviar and serve.

Tips:

  • Choose the freshest fish and caviar possible.
  • Use a sharp knife to thinly slice the fish.
  • If using smoked salmon, remove the skin before slicing.
  • Chop the vegetables into small pieces.
  • Use a light hand when mixing the salad, so as not to break up the fish.
  • Serve the salad immediately, or chill it for later.

Conclusion:

Smoked fish and caviar salad is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its beautiful presentation and delicate flavors, this salad is sure to impress your guests.

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