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Prep
Difficulty
Easy
Time
Estimate
30 mins
Make the dough, roll, and cut the crackers. Chop and toss the smoked salmon salad. Whisk the lemon dressing and assemble the salad. To take on the go, package the crackers, salmon, spinach and lemon dressing separately.
Garlicky with a crispy parmesan feel, these gluten-free crackers come together so easily you will want to stop buying them from the store. If you don’t have a rolling pin, use a round olive oil or wine bottle.
Creamy fish salad with only half of the salmon smoked, perfect on a bed of lettuce or bread. Shredded carrot is added for extra nutrients, crunch and sweetness. Add as much as you like. Leftover salmon works well or canned wild salmon is reasonable since you will doctor it up with tasty smoked salmon. After a can of salmon is drained you will have the perfect amount about 2-3 ounces remaining.
The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.
