Flaked Salmon and Cucumber

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."

• Ready In: 15 mins
• Serves: 4

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.