Smoked Salmon, Endive,

Smoked Salmon, Endive, & Grapefruit Salad with Dill

by Aimee Wimbush-Bourque of Under the High Chair



Discover summer on a plate with this simple tossed salad on smoked salmon. Its delicate spring colors will entice you, while its vibrant flavors win you for keeps. Perfect for brunch,

a light lunch, or a dinner appetizer, it’s a great way to stretch smoked salmon and make raw vegetables the star of the meal.

Serving Size

Serves 4


  • 150 grams smoked salmon (or more)
  • 2 small heads of Belgian endive
  • 1 stalk celery, washed
  • 6-8 young radishes, scrubbed
  • 3-4 sprigs fresh dill
  • ½ lemon
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 1 pink grapefruit
  • ¼ cup quick pickled red onions (optional)


Prep yourself with a large cutting board and sharp santoku knife for chopping the vegetables.

Remove leaves from endive and slice them into strips. Cut celery rib into ¼ inch pieces. Thinly chop the radishes. Roughly chop dill. Combine all three vegetables and herb in a medium bowl.

Peel grapefruit and divide into sections. Remove excess pith and skin from the segments.

Squeeze half a lemon over the chopped vegetables, drizzle the olive oil into the bowl, and toss everything to coat. Season the salad generously with salt and pepper.

Serve with a crusty baguette and chilled white wine.

To dress the plates:

  • Arrange the slices of smoked salmon on the bottom of four salad plates.
  • Mound tossed salad on top.
  • Garnish with a few segments of grapefruit on each plate.
  • Finish with pickled red onions on and around the salad.
  • Serve at once.


  • Substitute a half a bulb of fennel for the endive and use orange segments instead of grapefruit.
  • Use smoked trout instead of smoked salmon.
  • For a vegetarian option, omit the salmon and layer very thinly sliced radishes on the plate.

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Article Posted 7 years Ago

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