Name: Smoked salmon and cucumber salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 teaspoon sea salt flakes; 2 teaspoon finely chopped fresh mint; 2 teaspoon finely chopped fresh dill; 2 teaspoon sugar; 2 tablespoon lemon juice; 2 (800g) telegraph cucumbers; 300 gram smoked salmon; 2 tablespoon sour cream; 6 red cherry tomatoes, cut into eighths; 6 yellow teardrop tomatoes, cut into eighths; extra dill sprigs, to serve

Ingredients

1 teaspoon sea salt flakes

2 teaspoon finely chopped fresh mint

2 teaspoon finely chopped fresh dill

2 teaspoon sugar

2 tablespoon lemon juice

2 (800g) telegraph cucumbers

300 gram smoked salmon

2 tablespoon sour cream

6 red cherry tomatoes, cut into eighths

6 yellow teardrop tomatoes, cut into eighths

extra dill sprigs, to serve

Method

1.Combine salt, herbs, sugar and juice in a large non-metallic bowl.

2.Using a vegetable peeler, peel cucumbers into ribbons. Add to the bowl, toss gently to coat. Cover and refrigerate, 40 minutes.

3.Transfer the cucumber ribbons to a sieve over a bowl. Reserve the liquid.

4.Just before serving, divide smoked salmon between serving plates. Pile cucumber on top.

5.Combine sour cream with 2tbsp of the reserved liquid, drizzle over the cucumber. Season with freshly ground black pepper. Top with tomatoes and extra dill to serve.

Woman's Weekly Food

Ingredients

Method

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