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.
Photography: Earl Carter
Martha Stewart Living, February 2005
- Prep Time 25 minutes
- Total Time 25 minutes
- Serves 4
- 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
- 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.
- Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin ribbons; discard core. Halve ribbons crosswise.
- 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.
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