6 cups chopped romaine lettuce

2 cooked wild  salmon fillets, pulled apart with 2 forks into 1-inch pieces

4 slices turkey bacon, cooked until crisp and crumbled

1 cup shredded carrots

1 green bell pepper, seeded and sliced

1/2 cup thinly sliced red onion

2 tablespoons drained capers

2 hard boiled eggs, sliced

1/4 cup crumbled gorgonzola

1/2 cup sour cream

1/2 cup buttermilk 

2 teaspoons Dijon mustard

1 tablespoon chopped fresh dill

Salt and freshly ground black pepper



Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs, and gorgonzola.

In a small bowl, whisk together sour cream, buttermilk, Dijon, and dill.

Season, to taste, with salt and pepper.

Pour dressing over salad and serve.