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This easy salmon salad makes a great lunch. Ravigote sauce is a classic, slightly acidic French sauce which may be served warm or cold. Ravigote means ‘to invigorate’ in French and there is no doubt this tasty sauce adds a wonderful flavor to our salad, waking up the taste buds and bringing out the delicious taste of the fish we are using.

For the salad itself, you can use any kind of salad leaves you like, perhaps mixed baby leaves, spinach or romaine, along with cherry tomatoes, cucumber and onion. Some hard-boiled egg can also be added to the salad, and some people like to serve buttered whole wheat bread triangles on the side of the plate. The sauce can be made in a food processor or blender and then you can put some on the plate or else just serve it on the side.

Making a colorful salad like this is a nice way to present smoked salmon and it makes a change from smoked salmon sandwiches or other canape type recipes. This makes enough for 4 servings (and you will have half the sauce left over, which you can keep refrigerated for a future recipe) but if you want to make an appetizer rather than an entrée, it can stretch to 6 or even 8 smaller servings. Use the leftover sauce within 2 days, perhaps serving it with poached or pan-fried fish, or even chicken. Homemade ravigote sauce is of course much nicer and fresher-flavored than the commercial varieties.

Smoked Salmon and Homemade Ravigote Sauce
Summary: Smoked salmon is served with lettuce, onion, tomato and cucumber, along with a delicious, tangy homemade ravigote sauce which is quick and simple to prepare.
Cuisine: French
Recipe type: Salad
Serves: 4
Prep time: 
Total time: 
For the Ravigote Sauce
  • 2 teaspoons Dijon mustard
  • ¼ cup chopped yellow onion
  • 2 tablespoons fresh lemon juice
  • 1 large egg
  • 2 teaspoons fresh chopped parsley
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 cup vegetable oil
For the Salad
  • 4 large handfuls mixed salad leaves
  • ¼ finely sliced red onion
  • 8 halved cherry tomatoes
  • 8 oz good quality smoked salmon
  • Small handful sliced or chopped cucumber
  • 2 sliced hard-boiled eggs (optional)
  • 4 lemon wedges, for garnish
  • ½ tablespoon chopped dill weed, for garnish
  1. First make the ravigote sauce.
  2. Put the mustard, onion, lemon juice, egg, parsley, cayenne pepper and salt in the food processor or blender.
  3. Blend it for 30 seconds, then drizzle in the vegetable oil.
  4. It will thicken up.
  5. Adjust the seasoning if necessary.
  6. Now divide the salad leaves between 4 serving plates.
  7. Add the red onion, cherry tomatoes and smoked salmon.
  8. You can chop the salmon into large pieces or present the slices as they are.
  9. Add the cucumber and eggs if using.
  10. Add a lemon wedge to each plate and scatter the dill weed over the top.
  11. Serve the ravigote sauce on the side.
Raw egg is used in the dressing so perhaps consider an alternative dressing if you are pregnant.

Photo Description:

This is a very simple salad, made with smoked salmon along with tasty fresh salad vegetables. Add some hard-boiled egg to the plate and maybe buttered whole wheat bread to make it more filling. The homemade ravigote sauce is really good and transforms what might otherwise be an ordinary salad into something really spectacular. The sauce is easy to make, since you just have to add the ingredients to a food processor or blender. As for the salad, it is simply a question of arranging the ingredients on plates. This recipe makes a healthy lunch or light evening meal for four people.

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Christine Szalay-Kudra

Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.

Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.

Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.

Thanks for visiting,