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  • Jefferson Adams
    Jefferson Adams

    Smoked Salmon & Butter Lettuce Salad (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 04/29/2014 - I love salmon, especially smoked salmon. I like to pair it with my favorite gluten-fee bread or crackers and my favorite cheese. Another way I like to enjoy smoked salmon is with a green salad.

    Photo: CC--Jeffrey ZeldmanThis is a versatile recipe that makes for a great lunch, when made with smoked salmon, and is also offers a good way to get rid of any salmon leftover from yesterday’s dinner. Feel free to substitute cold cooked salmon for smoked salmon as you like.

    Ingredients:

    • Butter lettuce
    • 1 pound thinly sliced smoked salmon
    • 4 hard-boiled eggs
    • 2 teaspoons prepared horseradish
    • 2 teaspoons coarse-grain gluten-free mustard
    • ¼ cup heavy cream
    • ¼ cup whole milk greek-style yogurt
    • ¼ cup fresh lemon juice
    • 1 Persian cucumber, sliced thin
    • 2 tablespoons finely chopped fresh dill
    • ¼ red onion, sliced into half rings
    • 1 lemon, cut into wedges
    • 2 tomatoes, cut into wedges
    • ¼ cup capers
    • kosher salt and black pepper, to taste
    • gluten-free crackers and/or toasted gluten-free bread

    Directions:
    Divide the butter lettuce and salmon among 6 plates. To each add ½ eggs, sliced lengthwise, onion slices, tomato wedges, capers

    In a small bowl, combine the horseradish, mustard, yogurt, sour cream, lemon juice, salt, and pepper, and set aside.

    Add the cucumber and up to half the dressing to the large bowl and toss. Divide among plates and sprinkle with the dill.

    Serve with gluten-free crackers and/or toasted gluten-free bread

    Serve with the dressing on the side, and lemon wedges, as desired.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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