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."
Provided by WiGal
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
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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