Cold-smoked salmon ribbons, buttery avocado, cucumber, dill, and a honey-mustard crème fraîche dressing. Sophisticated in 15 minutes. The Sunday brunch salad that earns compliments.
Halve, stone, and peel avocados. Slice into wedges or cube, depending on the look you want. Immediately toss in a little lemon juice to prevent browning.
Arrange salad leaves on a wide platter or individual plates. Add cucumber slices and drained red onion rings. Keep it loose and natural, not compressed.
Drape salmon slices in loose, folded ribbons over the salad. Do not lay them flat — the folds create texture and visual drama. Nestle avocado between the salmon.
Scatter capers, fresh dill fronds, and a pinch of cracked black pepper. Drizzle the dressing over everything just before serving. Add lemon wedges to the side.
Rich, bright, and perfectly paired with smoked fish. The tanginess of crème fraîche cuts through the richness of salmon and avocado.