Smoked Salmon & Pickled Onion Salad S m o k e d S a l m o n & P i c k l e d O n i o n S a l a d

A vibrant, restaurant-style smoked salmon salad layered over a silky creamy base, topped with pickled onions, fresh dill, and a drizzle of honey mustard dressing. Light, fresh, and perfectly balanced between richness and acidity.

Ingredients	Serves 2 as a light meal / 4 as an entrée
200–250g	Premium smoked salmon slices
½ cup	Greek yoghurt or crème fraîche
1 tbsp	Lemon juice
1 cup	Rocket (arugula) leaves
¼	Small red onion, thinly sliced
2 tbsp	Red wine vinegar
1 tsp	Sugar
1 tbsp	Capers or finely chopped olives (optional)
1 tbsp	Crispy fried shallots (optional for texture)
2–3 tbsp	Godi la Vita - Honey & Pepper Mustard Dressing
	Fresh dill sprigs
	Olive oil
	Salt & cracked black pepper

Method

1. Pickle the onion

Combine sliced red onion, red wine vinegar, sugar, and a pinch of salt. Let sit for at least 15–20 minutes until softened and bright pink.

2. Prepare the base

Mix Greek yoghurt (or crème fraîche) with lemon juice, zest, salt, and pepper. Spread evenly onto the centre of a large serving plate.

3. Layer the greens

Lightly toss rocket with a drizzle of olive oil and a small spoon of Godi la Vita Honey & Pepper Mustard Dressing. Place gently over the creamy base.

4. Add the salmon

Fold and layer smoked salmon slices generously over the greens.

5. Finish & garnish

Scatter pickled onions, dill, capers/olives, and crispy shallots. Drizzle more Godi la Vita Honey Mustard Dressing over the top for a glossy finish. Crack fresh pepper to serve.