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Fish, Meal soups and plant based

Buckwheat salad with smoked salmon and cucumber

This buckwheat salad with smoked salmon and cucumber is a complete meal for 4, ready in 25 minutes, very easy to make, for about €4.40 per person. Cooked buckwheat is tossed with cucumber, radishes and smoked salmon, all brought together with a yogurt and dill dressing. The key to getting it right is cooling the buckwheat completely before mixing it with the other ingredients.

A buckwheat salad with smoked salmon, cucumber and a dill dressing, fresh and filling, perfect for a quiet evening.

Buckwheat salad with smoked salmon and cucumber
Total time
25 min
Difficulty
Very easy
Cost per person
€4.40
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

This salad plays on contrasts, soft yet slightly chewy buckwheat, crisp cucumber, crunchy radishes and smoked salmon with its briny flavor and silky texture. The yogurt and dill dressing ties everything together without weighing it down, with just enough brightness from the lemon and mustard.

It's a salad that's satisfying without being heavy, perfect for a weeknight when it's warm out and you don't want to spend hours cooking. It also works for a relaxed Sunday lunch with other adults, served well chilled, either as a main dish or as a generous starter before a lighter dinner.

The ingredients

4 people

Pantry

  • Buckwheat groatsoften in the pantry 250 g
  • Olive oiloften in the pantry 2 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Smoked salmon 200 g

Fruits and vegetables

  • Cucumber 1
  • Radishes 1 bunch
  • Dill 6 sprigs
  • Lemon 1

Dairy

  • Eggs 4
  • Greek yogurt 2 pot

Allergens Fish, Eggs, Lactose, Mustard

The step by step recipe

  1. Cook the buckwheat in twice its volume of salted water, covered, over low heat, then let it swell off the heat. 15 min

    Toast it dry for a minute first, it brings out a nutty flavor.

  2. Boil the eggs for ten minutes, then cool them under cold water and peel them. 10 min

    Prick the rounded end of the shell with a pin, it cracks less during cooking.

  3. Mix the yogurt with chopped dill, lemon juice, olive oil, mustard, salt and pepper.

    Let the dressing rest for five minutes, the dill flavors the whole yogurt.

  4. Cut the cucumber into half moons, slice the radishes thinly and cut the salmon into strips.

    Scoop out the cucumber seeds with a small spoon, the salad stays crunchy without releasing water.

  5. Mix the cooled buckwheat with the vegetables, divide among plates, add the salmon, the eggs cut into wedges and the dressing.

    Only add the salmon at the very last moment so it keeps its nice color.

Our tips to get it right

  • Make the dressing and cook the buckwheat ahead of time, both keep well in the fridge and actually taste better after a few hours.
  • Drain the cucumber and radishes well before mixing them with the buckwheat, so the salad doesn't turn watery while it waits to be served.
  • Keep the dressing on the side if you're making the salad well ahead, it will stay fresher and the buckwheat won't get soggy.

The variations

  • Swap the smoked salmon for smoked trout, it has a milder flavor but is just as tasty.
  • For a vegetarian version, skip the salmon and add feta cubes or chickpeas instead, the yogurt dressing works beautifully with either.
  • For a simpler version, use soft boiled eggs instead of hard boiled ones and skip the careful peeling step, the salad still tastes great.

What to serve it with

  • A slice of rye bread
  • A glass of homemade lemonade
  • A chilled soup as a starter

Storage

The salad keeps for 2 days in the fridge in a sealed container, as long as you only add the salmon right before serving. It doesn't freeze well, cucumber and hard boiled eggs don't hold up in the freezer. Let it sit out for ten minutes before serving so it's not too cold.

Questions about this dish

Can you use a different grain instead of buckwheat?

Yes, quinoa or bulgur both work well in place of buckwheat. Keep the same water ratio and just adjust the cooking time based on the grain you choose.

Can this salad be made the day before?

Yes, cook the buckwheat, make the dressing and chop the vegetables the day before, keeping everything separate in the fridge. Toss it all together with the salmon only right before serving to keep the crunch and the colors.

What kind of smoked salmon works best here?

Classic thinly sliced smoked salmon is perfect, cut into strips just before serving. Avoid overly salty versions since the dressing already has a kick from the mustard.

Can you swap the Greek yogurt for something else?

Thick fromage blanc or a firm plain yogurt can replace the Greek yogurt without any issue. The dressing will be a bit less creamy but just as fresh.

How long does it take to make a buckwheat salad with smoked salmon and cucumber?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a buckwheat salad with smoked salmon and cucumber?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a buckwheat salad with smoked salmon and cucumber cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, lactose, mustard. Always check the labels of the products you buy.

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