Salad Plate with Smoked Salmon

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

For the salad:

1 head Frisée salad
100 g lamb`s lettuce
200 g salmon, smoked

For the dressing:

2 tablespoon raspberry vinegar
Salt and pepper from the mill
1 pinch (s) sugar
3 ½ tablespoon hazelnut oil

Instructions

Tear apart the Frisèe, cut large leaves and wash. Clean lamb`s lettuce and rinse under running water. Cut the salmon slices into even strips (about 1/2 centimeter wide).
For the dressing, mix salt, pepper and sugar with vinegar, and finally beat in the oil with a small whisk.
All salad ingredients can be prepared the day before, when the field salad and frisis salad are cooled with the last dripping water in a tightly sealed salad container and the salmon strips are covered in the refrigerator - as is the dressing, which should be beaten through again before being distributed on the plates.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.