Smoked salmon with raspberry vinaigrette

Royal Greenland

Royal Greenland

Standard Supplier 17th August 2018

Smoked salmon with raspberry vinaigrette

Delicious and fresh!


  • 300 g smoked salmon
  • 400 g mixed baby greens
  • 50 g wild rice
  • 0.5 dl raspberry vinegar
  • 0.5 dl olive oil
  • 200 g raspberry
  • dill
  • salt and pepper


Rinse the salad leaves thoroughly.
Fry the wild rice in hot oil on a pan and sprinkle with salt.
Make a marinade of raspberry vinegar, olive oil, salt and pepper. Gently mix the marinade with half of the raspberries. Mix the raspberry vinaigrette with the baby greens (save a little marinade for later).
Place slices of smoked salmon on the salad and add a little more dressing and the rest of the raspberries. Finally, sprinkle the fried rice on top and add sprigs of dill.

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