Smoked salmon and cucumber salad

AWW

Cooking time: Less than 60 minutes

Serves: 6

Type: Salad

Tools

Kitchen friendly view

Ingredients

1 teaspoon sea salt flakes
2 teaspoons finely chopped fresh mint
2 teaspoons finely chopped fresh dill
2 teaspoons sugar
2 tablespoons lemon juice
2 (800g) telegraph cucumbers
300g smoked salmon
2 tablespoons light sour cream
6 red cherry tomatoes, cut into eighths
6 yellow teardrop tomatoes, cut into eighths
dill sprigs, for serving, extra

Preparation method

1. Combine the salt, herbs, sugar and juice in a large non-metallic bowl.

2. Using a vegetable peeler, peel cucumbers into ribbons; add to the bowl, toss gently to coat. Cover; refrigerate for 40 minutes.

3. Transfer the cucumber ribbons to a sieve over a bowl. Reserve the liquid.

4. Just before serving, divide smoked salmon between serving plates; pile cucumber on top.

5. Combine the sour cream in a small bowl with 2 tablespoons of the reserved liquid; drizzle over the cucumber. Season with freshly ground black pepper.

6. Top with tomatoes and extra dill.

Not suitable to freeze.

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Pappadums with salmon and avocado

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