Smoked salmon salad with dill sauce

Indulge in the savory flavors of smoked salmon in this zesty salad dressed with a refreshing dill sauce. Perfect for an elegant and flavorful meal.

Ingredients:

• 6 tablespoons crème fraîche
• 1/4 cup chopped dill
• 2 tablespoons fresh lemon juice
• Kosher salt
• Pepper
• 6 tablespoons unsalted butter, diced
• 1/4 cup drained capers
• 1/4 cup sherry vinegar
• 1/2 teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• 140g haricots verts, trimmed
• One 12-ounce head of Little Gem lettuce, leaves separated (3 cups)
• One 12-ounce head of red butter lettuce, leaves separated (3 cups)
• 2 cups baby arugula
• 1 cup young watercress, trimmed
• 4 radishes, very thinly sliced, preferably on a mandoline
• 4 scallions, thinly sliced
• 1/4 cup plus 1 tablespoon chopped dill
• 2/3 cup cherry tomatoes, halved
• 340g hot-smoked salmon, torn into large flakes

Instructions:

1. Prepare the sauce by mixing the crème fraîche with dill and lemon juice in a small bowl. Add salt and pepper to taste. Chill in the refrigerator until you're ready to use it.
2. To make the dressing, melt the butter in a medium saucepan over medium heat until it turns brown, approximately 4 minutes. Stir in the capers and cook until they become crispy, around 1 minute. Using a slotted spoon, transfer the capers to a plate lined with paper towels and set aside. Pour the browned butter through a strainer into a small bowl. Whisk in the vinegar and mustard, then gradually whisk in the olive oil until it becomes a smooth mixture. Season with salt and pepper. Keep the dressing warm.
3. For the salad, prepare a bowl of ice water. Cook the haricots verts in a saucepan of boiling salted water until they are tender-crisp, about 4 minutes. Drain and place in the ice water bath. Once cooled, drain and pat dry. Cut the beans in half crosswise. In a large bowl, mix the haricots verts and reserved capers with the lettuces, arugula, watercress, radishes, scallions, dill, and tomatoes. Gently toss the salad with the dressing. Spread the dill sauce on plates. Arrange the salad and salmon on top. Serve.

Summary:

• Calories: 174 kcal
• Fat: 16 g
• Protein: 2 g
• Carbs: 6 g
• Potassium: 158 mg
• Magnesium: 12 mg