Salmon Fillet With Cucumber Ribbons Recipes

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FLAKED SALMON AND CUCUMBER



Flaked Salmon and Cucumber image

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."

Provided by WiGal

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • Set vinaigrette aside.
  • Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin RIBBONS; discard core.
  • Halve ribbons crosswise.
  • Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces.
  • Toss frisee, dill, and cucumber ribbons in a bowl.
  • Season with salt and pepper.
  • Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.

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