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Rosettes of Smoked Salmon with Sweet Cucumber Salad

1/2 Cucumber, very thinly sliced
1/2 c Thinly sliced onion rings
1/4 c Castor sugar or granulated sugar ground fine in a food processor
1 1/4 ts Salt
2 tb Cider vinegar plus 2 ts Cider vinegar
1 Piece smoked Irish salmon, (8 ounce) cut from a whole side (8 to 12)
1 Sprig flat-leaf parsley, fennel or chervil, to garnish


Mix the cucumber with the onion, castor sugar, salt and cider vinegar. Leave to marinate for about 1 hour.

Cut the smoked salmon into 16 to 20 slices about 1/8- to 1/4-inch thick, cutting straight down onto the skin. Wrap one slice around your finger and set in the center of a large plate. Wrap 3 or 4 more slices around the center slice to form a rosette. Repeat the process to make 3 more rosettes.

Drain the cucumber slices and arrange them in a circle around the smoked salmon rosettes. Garnish with sprigs of flat-leaf parsley, dill or chervil.

Yield: 4 servings


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