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Smoked Salmon Cucumber Salad

Smoked Salmon Cucumber Salad Recipe

This is a cool and refreshing salad that can be whipped up in under 15 minutes. Served it right away so that the cucumber is crisp and fresh.

Check out the step-by-step photos on the previous page.

Ingredients:

  • 1 Japanese cucumber ends trimmed
  • 50g smoked salmon slices
  • 1 tbsp + 1 tsp ikura (salmon fish roe) divided
  • 1/2 tsp toasted sesame seeds
  • 1 tsp quality sesame oil optional; see cooking note

(A) Dill Vinaigrette Dressing

  • 1 tbsp extra-virgin olive oil
  • 1 tsp apple cider vinegar
  • 5 drops lemon juice
  • 1/8 tsp dried dill weed (or 1/2 tsp freshly chopped dill)
  • 1/2 tbsp wholegrain mustard (or dijon & English mustard)
  • 1 tsp honey to taste
  • light dash of garlic salt (or 1 clove minced garlic & tiny pinch of salt) to taste
  • freshly cracked black pepper to taste

You also need:

  • a vegetable peeler

Directions:

  1. Make cucumber ribbons. Place cucumber on the chopping board. Using a vegetable peeler, carefully slice the cucumber lengthways into long, thin ribbons. You need 50g of cucumber ribbons.
  2. Make the dill dressing by whisking (A) in a bowl until emulsified. Season to taste.
  3. Make the salad. In a large bowl, add the cucumber ribbons one by one to separate them. Then add smoked salmon, 1 tbsp ikura & spring onions. Pour 1/3 dill dressing over the contents and mix well (use more dressing as needed; remaining can be refrigerated for a week).
  4. Plate the salad and drizzle sesame oil over it. Garnish with sesame seeds, lemon & the remaining ikura roe. Best served immediately. Store in fridge.

Cooking Note(s):


  1. If you have a spiralizer, you can use that instead to make a continuous streak of cucumber ribbon.
  2. The ikura (salmon fish roe) is optional, and you can substitute with any type of fish roe/caviar or just omit it.
  3. Besides sesame oil, you can also use extra-virgin olive oil or any gourmet oil as a finishing touch. I’m using the popular Japanese “Kadoya” brand of sesame oil, and I kept my bottle in the fridge for freshness as our weather is humid.
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