Smoked Salmon Salad
Everyone loves smoked salmon but, even at Meatland's great value price, it's considered too costly to serve when hosting a crowd. What's more, a platter of unadorned, smoked salmon slices lacks any culinary intrigue, as diners know exactly what it tastes like before they've even lifted their forks. These are the obstacles...this budget-stretching Smoked Salmon & Cucumber Salad is the solution. Sublime spooned onto bagels or heaped onto sliced, whole-wheat bread, this easily marinated mixture can also be served on a bed of lettuce with sliced avocado, mixed with crisp, green beans to make a decadently delicious bean 'n salmon salad, or padded out even further with the addition of baby potatoes or al dente pasta twirls. You'll never see smoked salmon as pedestrian again.
150 grams smoked salmon, cut into thin strips 2 cucumbers, peeled, seeded and finely diced* 4 spring onions, chopped OR sliced red onion Lettuce, avocado & sour cream (optional) DRESSING 3 tablespoons (45 ml) canola oil 1 tablespoon (15 ml) lemon juice 1 tablespoon (15 ml) capers OR pickled cucumber, chopped 1/2 teaspoon (3 ml) Dijon mustard 1/2 teaspoon (3 ml) sugar 1/2 teaspoon (3 ml) dried dill Pinch of salt * Peel cucumbers, cut in half lengthwise, then pull a teaspoon down the length to remove the seeds before dicing. 1: Combine dressing ingredients and mix through salmon, cucumber and spring onions. 2: Allow to marinate for 2 to 3 hours - can be served immediately if necessary but marinated is best- and serve on a bed of lettuce with sliced avocado and a dollop of sour cream if desired. NOTE: Recipe can (amazingly) stretch to serve 4 people but it's easy to double up and will no doubt be be appreciate