Watercress and Smoked Salmon Salad with Creamy Cucumbers

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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1 English cucumber

1/2 cup white wine vinegar

Big pinch sugar

Salt and freshly ground black pepper

2 tablespoons olive oil

4 tablespoons snipped fresh dill, plus fronds for garnish

1/2 cup creme fraiche

1 tablespoon prepared horseradish

1 tablespoon coarse grain mustard

1/4 lemon, juiced

2 bunches watercress, stems trimmed

1 cup yellow and red grape tomatoes

8 ounces smoked salmon, torn into pieces

1 lemon, cut into wedges


  1. Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar and some salt and pepper. Whisk in the olive oil, then 2 tablespoons of the dill. Add the cucumbers and toss. Combine the creme fraiche, horseradish, mustard, lemon juice and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper. Using a slotted spoon, scoop the cucumbers from the vinaigrette and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing over the top. Garnish the platter with lemon wedges and serve immediately.