Made This Recipe? Add Your Photo

Total Time
35mins
Prep 35 mins
Cook 0 mins

Found this recipe online, from a 1999 BH&G magazine. Sounds like it has potential, so I'm posting it here to keep track of it. I may post some changes once I've actually made it. I'm guessing the smoked salmon in the recipe refers to hot-smoked salmon like alder-smoked salmon, not cold-smoked like lox or nova.

Ingredients Nutrition

Directions

  1. To make dressing: combine olive oil, lemon zest, lemon juice, sugar, salt, and pepper sauce in a jar. Allow to sit at room temperature for 30 minutes before using. Shake well before use.
  2. Spray four 6-ounce cups or ramekins with nonstick spray.
  3. Equally divide and layer ingredients in each cup in the following order: salmon, green onion, yellow pepper, tomatoes, onion, and cucumber.
  4. Cover tops with plastic wrap and firmly press mixture into cups with a can slightly smaller than diameter of cup to press ingredients together.
  5. Turn salads out onto individual plates lined with lettuce leaves or other greens (if desired). Carefully remove cups.
  6. Sprinkle salads with capers. Drizzle dressing over salads and serve.