Very simple! Arrange salad greens on a service platter, then the shallots followed by the salmon cut in thick slices and finish with the dressing ingredients one after the other. There is no need to make the dressing beforehand.
This salad will make the perfect entrée for special occasions or else served with rosé wine for your Sunday brunch. The old-fashioned smoked salmon was slightly cooked during the smoking process giving it a unique texture and taste. It can be replaced by hot-smoked trout.