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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.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Earl Carter

Source: Martha Stewart Living, February 2005


  • 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


  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.

Reviews Add a comment

  • 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.