Best Flaked Salmon And Cucumber Recipes

FRISEE WITH FLAKED SALMON AND CUCUMBER

Frisee With Flaked Salmon and Cucumber image

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 Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 25m

Number Of Ingredients 11

Ingredients

1 tablespoon honey
2 teaspoons Dijon mustard
3 tablespoons white-wine vinegar
1 tablespoon sour cream
Coarse salt
1/2 cup canola oil
1 English (hothouse) cucumber, peeled
1 (8 ounces) hot-smoked salmon fillet
1/2 head frisee, torn into large pieces
1/4 cup coarsely chopped fresh dill
Freshly 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.

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

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

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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