No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Frisee With Flaked Salmon and Cucumber

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.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4
Photography: Earl Carter

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. Step 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. Step 2

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

  3. Step 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.

Source
Martha Stewart Living, February 2005

Reviews (1)

  • 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.