Marinated and Smoked Salmon Duo

Marinated and Smoked Salmon Duo
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 8 cups
    (2 L)

    spring lettuce (mesclun)

  • 1/4 cup
    (60 mL)

    maple dijon-style dressing

  • 3 1/2 oz
    (100 g)

    fresh gravlax salmon

  • 3 1/2 oz
    (100 g)

    fresh smoked sockeye salmon, thawed

  • 12

    endive leaves

  • 1 cup
    (250 mL)

    cantaloupe, cut in small strips

  • 4

    cherry tomatoes, quartered

  • 2 Tbsp.
    (30 mL)

    maple dijon-style dressing

  • 2 Tbsp.
    (30 mL)

    walnut, ground

  • freshly ground black pepper, to taste


In a bowl, mix the lettuce with 1/4 cup (60 mL) of dressing.

Divide the lettuce in four portions and set them in the center of four plates.

Place 2 slices of Gravlax and 2 slices of smoked salmon beside the lettuce, on each plate.

Complete the salad with 3 leaves of endive and sticks of melon. Decorate with cherry tomatoes. Drizzle some dressing around the plate.

Garnish with walnuts and season. Serve immediately.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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