Flaked Salmon and Cucumber |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Variation from Martha Stewart site. This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky. Ingredients:
1 tablespoon honey |
2 teaspoons dijon mustard |
3 tablespoons white wine vinegar |
1 tablespoon sour cream |
coarse salt, to your taste |
1/2 cup rapeseed oil |
1 cucumber, peeled |
8 ounces smoked salmon, hot smoked |
1/2 head frisee, torn into large pieces |
1/4 cup fresh dill, coarsely chopped |
fresh ground pepper |
Directions:
1. Make vinaigrette: whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt, whisking constantly, add oil in a slow, steady stream; whisk until emulsified.
2. Set vinaigrette aside.
3. Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin RIBBONS; discard core.
4. Halve ribbons crosswise.
5. Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces.
6. Toss frisee, dill, and cucumber ribbons in a bowl.
7. Season with salt and pepper.
8. Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.
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