Description
Variation from martha stewart site. "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."
Ingredients
- Honey
- Dijon Mustard
- White Wine Vinegar
- Sour Cream
- Coarse Salt
- Rapeseed Oil
- Cucumber
- Smoked Salmon
- Frisee
- Fresh Dill
- Fresh Ground Pepper
Instructions
- 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