Smoked Salmon Duo on Cucumber Salad

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Smoked Salmon Duo on Cucumber Salad

 Dairy FreeDiabetes FriendlyGluten FreeRECIPE BRONWYN BYRNE
PHOTOGRAPH JAE FREW
ISSUE 86


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READY IN 20 MINUTES
SERVES
6

200g hot smoked salmon, flaked
2 tablespoons chopped gherkins
2 tablespoons capers, chopped
2 spring onions, finely chopped
1 tablespoon each: chopped fresh dill, chopped fresh parsley, lemon juice, sherry vinegar
salt and freshly ground black pepper
½ telegraph cucumber, sliced very finely
75g cold smoked salmon slices

To serve

lemon wedges
microgreens
extra dill sprigs

• Place the hot smoked salmon, gherkins, capers, spring onions, dill and parsley in a bowl. Stir in the lemon juice and sherry vinegar and season with salt and pepper. Refrigerate for 15 minutes to allow the flavours to blend.

• Layer the cucumber around the edge of 6 entrée plates and top with a slice of cold smoked salmon. Divide the hot smoked salmon mixture into 6 portions and shape into a mound. Place on top of the cold smoked salmon. Garnish with lemon wedges, microgreens and dill and serve.

PER SERVE: Energy: 73kcal, 304kj Protein: 11g Fat: 2g Saturated fat: 0g Cholesterol: 22mg Carbohydrate: 2g Fibre: 1g Sodium: 788mg

 

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