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Flaked Salmon and Cucumber

Flaked Salmon and Cucumber created by JackieOhNo

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:
15mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@WiGal
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@WiGal
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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.""
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  1. JackieOhNo
    This made for a very pleasant and tasty lunch! Since it was just for myself, I scaled this to 1 serving. There was more than plenty of dressing. The two changes I made were macadamia oil (instead of grapeseed, which I didn't have) and baby romaine lettuce (I'm not a big fan of frisee). I liked the delicate strips of cucumber, which melded in perfectly. I favor hot smoked salmon, although some times it can be hard to find. I'm glad I did. Thanks for sharing this unique salad. Made for Holiday Recipe Tag.
    Reply
  2. JackieOhNo
    Flaked Salmon and Cucumber Created by JackieOhNo
    Reply
  3. chefwannabe 3
    I made this because I had some left-over hot-smoked salmon. I thought the flavors worked well together and the textures were nice.
    Reply
  4. WiGal
    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."
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