| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 22g | 10g | 12g |
| sugars | fibre | protein | salt |
| 2g | 3g | 18g | 3g |
Why I Love Turkish Smoked Salmon
My love for the Smoked Salmon recipe is rooted in its perfect balance of flavors and textures. This dish combines the briny, rich taste of smoked salmon with the creamy tang of softened cream cheese, all brought together with fresh herbs and a bit of sharp red onion. What makes it truly special to me is how it encapsulates both my West Coast roots and my passion for health-conscious comfort food.
A Burst of Freshness and Flavor
I grew up in California, where fresh, vibrant ingredients are a staple of our local cuisine. This dish mirrors that, every bite bursting with fresh dill and chives, elevated with capers and a squeeze of lemon juice. These simple but impactful additions transform the Smoked Salmon into something memorable, making it an uplifting dish for any occasion. Serve it on pumpernickel bread triangles for a hearty, wholesome base that only adds to the richness of the experience.
A Nod to Wine Country and Comfort
While this dish is far from an avocado toast or a classic American comfort plate, its roots in simplicity and quality mirror my culinary inspirations. The combination of flavors in the Smoked Salmon recipe takes me back to leisurely afternoons in wine country, where charcuterie boards reign supreme. The mixed salad greens and drizzle of olive oil create a light, delicate bed for the salmon, reminding me of breezy grapevines and the easy comfort of a well-prepared meal.
Inspired by the techniques of renowned chef Mehmet Gürs, a pioneer in modern Turkish culinary art, this recipe bridges the gastronomic traditions of Turkey with a touch of Californian flair. Mehmet’s innovative use of traditional Turkish ingredients opened my eyes to the potential of cross-cultural cuisine.
If you’re looking for a meal that pairs effortlessly with this dish, consider a light, zesty white wine to complement the flavors of the smoked salmon and herbs. For something heartier, a quinoa salad would be a perfect match, providing a nutty backdrop to the bright and briny notes of the dish.
In essence, the Smoked Salmon recipe is more than just a satisfying meal—it’s a representation of my culinary journey and the harmonious fusion of flavors that I love to create. It’s a joy to share this with you, hoping it brings as much delight to your table as it has to mine.
What You’ll Need
- 1.5 pounds smoked salmon, thinly sliced
- 12 ounces cream cheese, softened
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh chives, finely chopped
- 2 tablespoons capers, drained
- 1 small red onion, thinly sliced
- 2 tablespoons lemon juice
- 6 slices pumpernickel bread, cut into triangles
- 3 cups mixed salad greens
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges for garnish
Method
Step One
In a medium bowl, combine the softened cream cheese, fresh dill, fresh chives, and lemon juice. Stir until well mixed.
Step Two
Spread a generous layer of the cream cheese mixture on each triangle of pumpernickel bread.
Step Three
Arrange a few slices of smoked salmon on top of the cream cheese mixture on each piece of bread.
Step Four
Sprinkle the capers over the smoked salmon. Distribute the thinly sliced red onion evenly on each piece.
Step Five
In a large bowl, toss the mixed salad greens with olive oil, salt, and pepper to taste.
Step Six
Serve the prepared smoked salmon on pumpernickel triangles alongside the dressed salad greens. Garnish with lemon wedges for an added touch of freshness.
