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Smoked Salmon and Cucumber Salad

A bright, elegant salad of smoked salmon ribbons and cucumber with a horseradish-sour cream dressing.
Prep Time5 minutes
Total Time5 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup sour cream
  • 1 tablespoon prepared horseradish (creamed horseradish)
  • 1 English hothouse cucumber
  • 8 oz sliced smoked salmon
  • 1 lemon zest and optional wedges for serving
  • salt and pepper to taste
  • edible flowers or microgreens optional garnish

Instructions

  • In a small bowl, stir together 1/2 cup sour cream and 1 tablespoon prepared horseradish until smooth; set aside.
  • Use a vegetable peeler to shave the cucumber into long ribbons, rotating the cucumber until you reach the seeds and discarding the seedy core if desired.
  • Arrange cucumber ribbons and 8 oz sliced smoked salmon on plates by curling or folding them into small nests.
  • Dollop small spoonfuls of the horseradish-sour cream mixture around the salmon and cucumber.
  • Finish with lemon zest, a sprinkle of salt, and plenty of freshly ground black pepper; garnish with edible flowers or microgreens if using.

Equipment

  • Small Bowl
  • Vegetable peeler
  • Zester or microplane
  • Knife
  • Serving plates

Notes

  • Use a thin-skinned English hothouse cucumber for best ribbons.
  • Adjust horseradish amount to taste for more or less heat.
  • Serve immediately for crisp cucumber texture.
  • Use freshly ground black pepper for best flavor.