Hot Smoked Salmon Salad Recipe

Prepare and roast beets

Preheat oven to 400°F (200°C). Wrap each scrubbed beetroot individually in aluminum foil with a drizzle of olive oil and a pinch of salt and pepper. Place on a baking sheet and roast 45–60 minutes until fork-tender (time depends on beet size). Remove from oven, unwrap, let cool slightly, then slip off skins using your fingers or a small knife. Cut into wedges or 1/2-inch slices and set aside to cool to room temperature.

Season salmon

Pat the salmon fillet dry with paper towels. Season skin and flesh lightly with kosher salt and freshly ground black pepper, then brush the flesh side with 1 tablespoon olive oil.

Preheat smoker or grill

Set up a smoker or a covered grill for indirect smoking at 225–240°F (105–115°C). If using a charcoal or gas grill, place a foil packet or smoker box with soaked wood chips over heat to generate smoke.

Smoke the salmon

Place the salmon skin-side down on the smoker rack. Smoke until the internal temperature reaches 135°F (57°C) for moist, fully cooked hot-smoked salmon, about 30–40 minutes depending on thickness. The exterior should be flaky and slightly firm. Remove and let rest 5 minutes. Break into large flakes or leave as a single slab for serving.

Make dressing

In a bowl whisk together creamed horseradish, Greek yogurt, mayonnaise, lemon juice, honey and extra-virgin olive oil until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust — add more horseradish for heat or a bit more honey for sweetness. Chill briefly if not using immediately.

Segment grapefruit

Using a sharp knife, cut away top and bottom of the grapefruit, then cut away the peel and pith. Working over a bowl to catch juices, cut out the segments (supremes) between the membranes. Reserve any juice for the dressing or drizzle.

Dress greens

Place mixed salad greens in a large bowl. Toss gently with 2–3 tablespoons of the horseradish dressing (reserve remaining dressing for plating) until evenly coated. Arrange greens on a serving platter or individual plates.

Add beets and grapefruit

Evenly distribute the roasted beet wedges and grapefruit segments over the dressed greens.

Top with smoked salmon

Flake the hot smoked salmon into large pieces and arrange over the salad, skin-side down if using flakes, or place the whole slab sliced into portions on top.

Garnish and finish

Scatter chopped fresh dill and microgreens over the salad. Spoon remaining horseradish dressing in small spoonfuls around the plate or drizzle lightly. Finish with an optional 1 teaspoon of good olive oil and sprinkle lemon zest over the salmon for brightness. Adjust seasoning with a final pinch of salt and pepper.

Serve immediately while salmon is still warm or at room temperature. This salad is best enjoyed the day prepared.