I simply can’t think of a better salad to help usher in the warmer weather.  Filled with Swedish-inspired ingredients, this salad starts with a base of mixed greens, sliced scallions, blanched haricots verts, and fresh herbs–followed by cherry tomatoes, radishes, and two sauces.  The first, a simple crème fraiche-fresh dill sauce, and the dressing which is a unique browned butter and caper vinaigrette.  The star of the show is flaked, hot smoked salmon. Which you can find in some specialty market’s seafood sections, or you can smoke the salmon yourself if you are in the mood to grill with some nice oak wood chips.  Try serving this delectable salad with a warm slice of a potato-zucchini tian, along with a glass of Sancerre or your favorite dry Rosé.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/smoked-salmon-salad-dill-sauce )

Tagged: brown butter, caper berries, caper-brown butter, capers, cherry tomatoes, creme fraiche, dill sauce, entree salad, fish, Food & Wine, Food & Wine magazine, fresh dill, haricots verts, hot smoked salmon, radishes, Salad, salmon, salmon salad, scallions, smoked salmon, watercress