Smoked salmon, cucumber and fresh dill make a refreshing light lunch or first course on hot summer days. Although summer is winding down, cucumbers and dill are abundant right now so give it a try on the next warm day. The cucumber salad is also a great side dish to grilled or roasted salmon.
Crème fraîche is a thick, aged cream. Unfortunately, it can sometimes be difficult to find. If you can’t get it for this recipe, you can used drained, plain yogurt or sour cream but adjust the seasonings because the flavour will not be quite the same. It’s also possible to make your own. You can check out this link for more information on substitutions:
Smoked Salmon and Cucumber Salad
The crème fraîche dressing can be made in advance but do not assemble the salad until just before serving because the cucumbers will start to give off liquid resulting in a soggy salad.
Makes 4 first course servings
- About 5 oz. (140 g) smoked salmon
- 1/2 cup crème fraîche (see note above for substitutions)
- 2 Tablespoons shallot, finely minced
- 2 teaspoons cider vinegar
- 1-1/2 teaspoons sugar
- 1/4 teaspoon salt
- 2 Tablespoons chopped fresh dill, plus more for garnish
- 1 large English (Burpless) cucumber, cut into slices about 1/4″ thick (about 2-1/2 cups)
- In a medium bowl, combine crème fraîche, chopped shallot, cider vinegar, sugar salt and chopped dill. Stir to combine thoroughly. Refrigerate until ready to use.
- Just before serving, mix the cucumbers with the crème fraîche dressing and toss to coat. Top with smoked salmon and garnish with fresh dill. Can be served family-style or plated individually.
Bon Appétit and Enjoy!