Cured Salmon Feta Blueberries Tomato And Kiwi

Cured salmon is very healthy and so delicious. If you can, enjoy cured salmon once a week. You get all the D-vitamins you need.

All my recipes are for 2 servings!

  • 8 oz (225 g) cured salmon (buy fresh in your store or make it yourself – the recipe is below)
  • 1/2 cup (120 ml) feta cheese cubes (I like the one with Italian herbs)
  • 6 cherry tomatoes
  • 1 kiwi
  • 1/2 cup (120 ml) blueberries
  • 2 tbsp chopped dill
  • 4 twists from Pasta Rossa spice grinder (you can find this online and in some stores)

Divide the cured salmon between two plates. Season with dill and Pasta Rossa spice (or use what you have at home: lemon pepper or rosé pepper). Divide the feta cheese between the plates.

Wash and cut the tomatoes in half. Add these on the plates. Cut the kiwi into slices and remove the skin. Cut the slices in half. Add the kiwi slices to the plates.

Enjoy a salad which is bursting with vitamins, omega-3 fatty acids and minerals.


Cured salmon is so healthy and tasty. It is fresh, raw salmon covered with sea salt, sugar and dill. Here is the recipe I use. Prepare the cured salmon 1 day before you cook this lovely salad!

All my recipes are for 2 servings!

  • 8 oz (225 g) pin-boned salmon with skin
  • 2 teaspoons coarse sea salt
  • 1 teaspoon sugar
  • 2 tbsp dill

How to prepare:

Cut the salmon in half. Season with sea salt and sugar. Sprinkle dill on the salmon. Place the salmon pieces on top of each other so that he thick part of one piece meets the thin part of the other piece.

Take a big piece of plastic wrap and put the salmon on it. Wrap the salmon tightly. Take a big piece of tin foil and wrap the salmon tightly in foil. Put the package in the refrigerator for 24 hours. Turn once.

Take the salmon from the refrigerator and open the foil and the plastic wrap. Scrape off the salt which has not melted into the fish. Cut the salmon with a very sharp knife so you get lovely thin slices. Cut from left to right away slightly downwards and away from the skin. The slices can be just the way you want them. I like to cut 2-3 inch (50-75 mm) long, yet thin slices.

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