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Salad with Smoked Salmon and Rye Croutons

This stunning starter features the classic combo of smoked salmon, caraway seed–studded croutons, and lemon in the form of a salad.

Serves 8
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
206 calories per serving


> 8 slices seeded rye bread
> 5 tbsp olive oil, divided
> 3 tbsp capers in brine, drained
> 1 medium shallot
> 1/4 cup lemon juice
> 2 tbsp Dijon mustard
> 2 (5 oz) pkgs spring mix salad greens
> 8 oz thinly sliced smoked salmon


Preheat oven to 400°F. Cut the rye into ½-inch cubes. On a large rimmed baking sheet, toss rye with 2 tbsp oil and season with salt. Bake 15–20 min., until crispy, stirring halfway through. Cool completely. Store in an airtight container at room temperature up to 2 days.
Meanwhile, chop the capers and shallot. Place both in a medium bowl. Add the lemon juice, Dijon, and remaining 3 tbsp oil. Whisk to combine. Season with salt and pepper to taste. Refrigerate up to 2 days.
When ready to serve, arrange the greens on a large serving platter. Tear the salmon into ribbons and drape among greens. Drizzle with dressing and garnish with croutons.

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