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Frisee With Flaked Salmon and Cucumber

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    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. Look for it at gourmet markets.
    Martha Stewart Living, February 2005
    • Prep Time 25 minutes
    • Total Time 25 minutes
    • Yield Serves 4
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    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

    Directions

    1. 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.
    2. Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin ribbons; discard core. Halve ribbons crosswise.
    3. 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.

    Recipe Reviews

    • SweetCarolineL
      20 Apr, 2008

      Very good. This dressing was a nice change from the same old variations
      of vinaigrette. Sweetness from the honey really complimented the spicy fish.

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