MaxterChef: Smoked Salmon & Rocket Salad with Goat Cheese & Hazelnuts 🥗 🐟

Jump to Recipe

This is the kind of salad that makes you feel like the sort of person who casually hosts lunch on a sun-drenched terrace — even if you're actually standing in the kitchen eating smoked salmon straight from the packet. Peppery rocket, creamy avocado, tangy goat cheese, and silky ribbons of salmon all get tossed together in under 10 minutes, with almost suspiciously little effort for something that looks this good.

A marble surface displaying fresh rocket, sliced smoked salmon, a halved avocado, a jar of goat cheese in oil, whole hazelnuts, olive oil, and balsamic vinegar.

⏱️ In a hurry?

Hit the Jump to Recipe button and get straight to it — this beauty takes 10 minutes flat.

Most salads are a leafy obligation. A bowl of sadness you chew through while making plans to order pizza. This one is different. This one has swagger.

We're talking silky smoked salmon, peppery rocket, buttery avocado, and marinated goat's cheese so good it should probably have a Michelin star. Held together by a stupidly simple balsamic dressing that takes 90 seconds to make. The whole thing is on the table in 15 minutes, requires zero cooking, and looks like something from a restaurant that doesn't take walk-ins.

You're welcome.

✨ Why you'll love this salad

⏰ Ready in 15 minutes — zero cooking, zero stress
🐟 High protein (≈26g per serving) and keto-friendly (under 6g carbs)
🎩 Fancy enough for guests, easy enough for a Tuesday
📋 Simple swaps if you can't find an ingredient (see Pro Tips below)
🥗 Gluten-free, pescatarian, and somehow virtuous despite tasting obscenely good

The Ingredients

Nothing weird. Nothing that requires a trip to a specialist deli. Just a handful of genuinely great things that happen to be best friends.

The star, obviously, is the smoked salmon — go for the good stuff here, the kind that melts rather than chews. Marinated goat's cheese is the plot twist: it brings a tangy creaminess that takes the whole thing to another level. And the roasted hazelnuts? Non-negotiable. That crunch is the difference between a salad and an event.

Smoked Salmon & Rocket Salad

A decadent harmony of silky smoked fish, tangy marinated cheese, and the satisfying crunch of toasted hazelnuts.

Close-up of Smoked Salmon and Goat Cheese Salad

Prep: 10 mins

Cook: None

Servings: 4

Ingredients

2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
150g (1 bunch) rocket (arugula) leaves, stems trimmed
1 ripe avocado
250g smoked salmon slices
325g marinated goat cheese, drained and crumbled
2 tbsp roasted hazelnuts, roughly chopped
Freshly ground black pepper & sea salt

For Serving (Optional):

Lemon wedges for an extra zest kick
A sprinkle of micro-herbs

Instructions

In a small bowl, whisk together the olive oil and balsamic vinegar until combined. Season with salt and pepper to taste.
Rinse the rocket leaves and pat them thoroughly dry. Place in a large bowl, drizzle with the dressing, and toss gently to coat.
Cut the avocado into wedges.
Arrange the dressed rocket on four serving plates. Top with slices of smoked salmon and three avocado wedges per plate.
Scatter the crumbled goat's cheese and chopped hazelnuts over the top. Finish with a final grind of black pepper.

A silver fork holding a piece of smoked salmon topped with goat cheese and a rocket leaf, with a blurred background of the full salad and a glass of rosé wine.

Who knew a few slices of smoked salmon and a handful of peppery rocket could stop a dinner party dead in its tracks? This is proof that the best salads aren't complicated — they're just unapologetically good. If you make this one, we absolutely want to see it. Tag your creations on Instagram @themaxterchef — we love seeing how our followers make these recipes their own.

What to Serve with Smoked Salmon Salad

This salad is a complete meal on its own and doesn't need backup — but it absolutely loves company. Pour yourself a glass of chilled Rosé or a crisp Sauvignon Blanc and you've got a proper lunch. Feeling more substantial? A couple of slices of toasted sourdough rubbed with a garlic clove makes the perfect vehicle for any leftover dressing and cheese. No shame in mopping.

Two plates of smoked salmon and rocket salad served on a wooden table with a green runner, accompanied by glasses of rosé wine, toasted bread, and lemon halves.

Pro Tips

🥬 The Acid Trick

If the salad feels a little rich after all that cheese and salmon (a high-quality problem), squeeze fresh lemon juice over right before serving. The citrus cuts through the fat and makes everything pop. It's the invisible finishing move.

📋 The Pantry Swap

No hazelnuts? Toasted walnuts or sunflower seeds work brilliantly. Can't find marinated goat cheese? Plain chèvre with a drizzle of olive oil and a pinch of dried thyme is a fine stand-in. Out of smoked salmon entirely? Hot-smoked trout, flaked over the top, gives a meatier texture and is often cheaper.

⏰ Making it Ahead

Prep everything up to 4 hours ahead and keep it separate in the fridge. Mix the dressing, store the rocket dry, and slice the avocado last (toss it in lemon juice to stop browning). Assemble just before serving. This is a last-minute dish — it rewards you for the timing.