Sunday, December 2, 2007

Frisee with Flaked Salmon and Cucumbers

I'd taken this recipe from Martha Stewart a while ago. It is a basic recipe that doesn't take too much time to prepare; and although it is like a salad, for me it is a main dish.

Of course I have made some changes to it. Instead of using sour cream I use non-fat mayonnaise. And I omit the honey. And I use extra virgin olive oil instead of canola oil. I think it makes the dressing.

The cucumbers make this a delicate salad, so definitely cut it into thin ribbons. If you can't find frisee mesclun greens work great also.

And don't forget the white wine, such as sevignon blanc:)

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.



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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