Tomato, salmon & shrimp salad recipe


  • Yield: 4 Servings


  • 4 oz/115 g cherry or baby plum tomatoes
  • Several lettuce leaves
  • 4 ripe tomatoes, coarsely chopped
  • 3½ oz/100 g smoked salmon
  • 7 oz/200 g large cooked shrimp, thawed if frozen
For the Dressing
  • 1 tbsp Dijon mustard
  • 2 tsp superfine sugar
  • 2 tsp red wine vinegar
  • 2 tbsp medium olive oil
  • Few fresh dill sprigs, plus extra to garnish
  • Black pepper
How to Make It
  1. Halve most of the cherry tomatoes. Place the lettuce leaves round the edge of a shallow bowl and add all the tomatoes and cherry tomatoes. Using scissors, snip the smoked salmon into strips and sprinkle over the tomatoes, then add the shrimp.
  2. Mix the mustard, sugar, vinegar, and oil together in a small bowl, then tear most of the dill sprigs into it. Mix well and pour over the salad. Toss well to coat the salad with the dressing. Snip the remaining dill over the top and season to taste with pepper.

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