Salmon Lox, Potato and Beet Salad with Garlic Aioli
Salmon Lox Salad with Potatoes, Beets and Garlic Aioli
Silky Nova lox, tender potatoes and sweet beets make a substantial salad with crisp greens. The garlic dressing goes underneath the vegetables so the fish remains visible on top. The version below uses prepared mayonnaise for a quick aioli-style sauce.
Choose the Salmon
Coho Nova Lox offers a mild salmon flavor; Sockeye Sugar-Free Nova Lox offers a bolder flavor. Both are cold-smoked preparations for sliced serving. Traditional unsmoked lox is a different style; see our lox and smoked salmon comparison.
Ingredients
Suggested yield: 4 starter portions or 2 larger salads.
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- 6 oz (about 170 g) prepared Nova lox, divided into thin slices; use weight to portion because slice sizes vary
- 2 large waxy potatoes, cooked until tender, cubed and chilled
- 1 medium beet, cooked until tender, cubed and chilled
- 3 cups washed, dried mixed greens
- Fresh dill and lemon wedges
- Capers, optional, served on the side
Quick Garlic Aioli-Style Dressing
- 1/3 cup prepared mayonnaise
- 1 small garlic clove, finely grated
- 1 teaspoon Dijon mustard
- 1–2 teaspoons lemon juice, to taste
- Black or white pepper, to taste
- A little cold water to thin, if needed
Assemble the Salad
- Mix the dressing ingredients until smooth. Start with 1 teaspoon lemon juice, taste, then adjust. Refrigerate while preparing the plates.
- Spread a little dressing on each plate. Divide the chilled potatoes and beet among the plates, keeping some beet separate if you want to limit staining.
- Add the greens, then arrange the cold lox on top immediately before serving.
- Finish with dill, lemon wedges and optional capers. Offer the remaining dressing separately.
If You Prefer Homemade Aioli
For an uncooked egg-based sauce, use pasteurized eggs or pasteurized egg products, as FDA recommends for recipes served with raw or undercooked eggs. Ordinary raw yolks are not the default for this recipe. Follow a complete aioli recipe and its handling instructions.
Make Ahead and Serve Cold
Cook the vegetables ahead, refrigerate promptly in shallow containers and keep the components separate until serving. Follow the fish and mayonnaise labels for storage and use after opening. Keep the assembled salad at 40°F or below until service; discard after more than 2 hours unrefrigerated, or 1 hour above 90°F.
This chilled smoked-fish salad is unsuitable for higher-risk diners who are advised to avoid refrigerated smoked seafood unless cooked in a dish. Changing the dressing does not resolve that concern. See FDA seafood handling guidance.
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Variations
- Quinoa and greens: replace the potatoes with cooked, chilled quinoa; add cucumber, tomatoes and avocado, and dress with olive oil, lemon and dill.
- Extra crunch: add radish, cucumber or toasted sunflower seeds just before serving.
- A lighter coating: use a small amount of dressing underneath and serve the rest on the side.
Check every ingredient label for allergens and dietary needs, including the fish, mayonnaise and mustard. For nutrition comparisons, use our cold-smoked salmon label guide.
Plan more small plates with our smoked salmon appetizers, or browse Smoked Fish and the main Fish collection.
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