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Smoked Goose Breast Salad with Pine Nuts and Raspberries

© 2024 |

© 2024 |

Smoked goose breast has a wonderfully succulent texture and a smooth, smoky flavour. They are ideal for a delicious starter with some bitter crunchy salad leaves and earthy toasted pine nuts. The tangy and perfectly balanced Dijon mustard vinaigrette comes together in minutes and pairs really well with salad.

  • 30 g Pine nuts, toasted
  • 80 g Mixed leaf salad
  • 80-120 g Smoked goose breast, sliced
  • 125 g Fresh raspberries
  • 2 tbsp Red wine vinegar
  • 3/4 tbsp Honey Dijon mustard
  • 1 Small shallot, very finely chopped
  • 4 tbsp Extra-virgin olive oil
  • Sea Salt
  • Freshly ground black pepper
  1. Add pine nuts in a skillet in a single layer. Turn the heat to medium-low and cook them, stirring occasionally until they're golden-brown and smell quite nutty. This usually takes 3-5 minutes. Once they're toasted, transfer the pine nuts to a plate, so they don't continue cooking.
  2. In a glass jar or bowl, mix the red wine vinegar with the Dijon mustard and shallot. Gradually whisk in the olive oil. Season generously with salt and pepper.
  3. Place salad leaves in a bowl and add 1/3 of the dressing. Gently toss to coat. Top the salad with the raspberries, sliced goose breast and toasted pine nuts. Serve with remaining dressing at side.

© 2024 |

© 2024 |


Tom 18/3/24 13:26

...this looks fabulous. Goose is something that I've never had!

[Reply] 18/3/24 13:52

You cook with so many ingredients I've never heard of or seen Angie, where do you get smoked goose breast? I make a similar salad dressing, it's good on so many things!

Angie's Recipes 18/3/24 14:42 Jenna, I bought it in one of our local supermarket chains called Kaufland.

speedy70 18/3/24 14:45

Adoro queste insalatone!!!

Anonymous 18/3/24 16:02

Yummy -Christine cmlk79

JoAnna 18/3/24 16:24

Very interesting recipe, I love raspberries.

Lola Martínez 18/3/24 16:43

No es lo más habitual en mi cocina esta carne de ganso, pero sí que la he comido con arroz y es muy rica. En tu ensalada tampoco tiene desperdicio, con el resto de ingredientes forma un conjunto delicioso.

Whats Cookin Italian Style Cuisine 18/3/24 17:33

very vibrant and I was wondering how similiar it is to chicken. I would love to try this

Anne in the kitchen 18/3/24 20:11

I have never thought to smoke goose. In fact I have only cooked goose at Christmas. This gives me some ideas for a different use for our smoker.

DEZMOND 18/3/24 20:13

I am so jealous that you have raspberries!

Javier 18/3/24 20:41

Such a great salad! I'd enjoy it!

roentare 18/3/24 21:19

A wonderful salad to taste

Carol @Comfort Spring Station 18/3/24 21:35

It looks wonderful. It's been decades since I've had roast goose.

savorthebest 18/3/24 21:54

This sounds so good. I haven't had goose in ages.

Cooking Julia 18/3/24 23:08

I'm longing for raspberries, in a salad it's such a good and tangy ingredient!

Laura. M 18/3/24 23:09

Rica ensalada. No he comido ganso , si pavo y me gusta.
Un abrazo.

Brian's Home Blog 19/3/24 00:03

That salad does look like a festive party!

Citu 19/3/24 00:57

Gracias por la receta. Te mando un beso.

Grace 19/3/24 04:40

Angie; una delicia lo que propones.
En Uruguay no es usual consumir carne de ganso.
Pero la intentaría con pollo.
El aderezo y la combinación de ingredientes se siente formidable.
Buena semana!

eileeninmd 19/3/24 10:30

The salad looks delicious, I have never tried goose.
Take care, enjoy your day and the week ahead.

David M. Gascoigne, 19/3/24 10:59

I am quite sure that I have never eaten goose.

Liz That Skinny Chick Can Bake 19/3/24 12:13

Such a gorgeous, elegant salad! It would make a delicious lunch.

The-FoodTrotter 19/3/24 14:45

We have sometime use smoked duck breast in France which - I guess - has a similar flavour to goose. Your salad looks amazing!

David 19/3/24 17:26

Hi Angie, I think I've only eaten goose once and that was in a Polish restaurant in Chicago. It would be rare to see in any grocery store or butcher shop in this area. Your creation is very eye-catching and appealing. If only I could eat greens and it only I liked smoked fowl of any type. Different strokes for different folks... Take Care Big Daddy Dave

Pam 19/3/24 18:09

My dad was a hunter and loved goose meat--I'm sure he would have devoured this beautiful salad.

DeniseinVA 19/3/24 19:35

I remember my mother cooking a goose one year but haven't had it since. Looks like a wonderful and healthy salad. Thanks Angie!

Rainbow Evening 19/3/24 20:13

never tasted goose......I should try it..... look yummy


Hola Angie. Con la llegada de la primavera van apeteciendo más las ensaladas, y está tuya es ideal y riquísima. Besos 😘

MELODY JACOB 19/3/24 22:05

This smoked goose breast salad with raspberry vinaigrette sounds absolutely delicious! The combination of smoky goose breast, sweet raspberries, and tangy vinaigrette is sure to tantalize the taste buds. I especially appreciate the addition of toasted pine nuts for added crunch and flavor. Can't wait to try making this at home!

tigerfish 20/3/24 01:57

I can only find smoked duck breast here, never seen smoked goose breast. Maybe I have to search for them online. I can hv the entire plate of salad as a meal.

Anonymous 20/3/24 03:23

That sure sounds good! I have never had a dish like that before.

The Velvet Runway 20/3/24 13:18

This looks wonderful. I love that you added raspberries.
Julia x

Judee 22/3/24 14:32

A beautiful looking salad! so colorful.

sherry 23/3/24 04:59

I've never had goose but i love duck which i think would go well here too. Love the colours!

Raymund | 26/3/24 20:22

Wow, your recipe for smoked goose breast salad with Dijon mustard vinaigrette sounds absolutely delightful! The combination of succulent smoked goose, crunchy pine nuts, and tangy raspberries must create an explosion of flavors and textures. Really love this!!!

Anonymous 30/3/24 22:29

I’m not sure I could find a goose breast here, but I could probably find a smoked duck breast, which is the closest I’ll get. I love this combination of sweet and savory. It reminds me of a salad I had when I was younger with Duck and macadamia nuts. David (C&L)


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