Smoked Salmon with Creamy Cucumbers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 153
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 34
- Sodium
- 333
- Total: 15 min
- Active: 10 min
Ingredients
1 English cucumber
Kosher salt
2 tablespoons sour cream
2 tablespoons chopped fresh dill
8 ounces smoked Irish salmon
Toasted pumpernickel bread, for serving
Directions
Special equipment:
a mandoline- Thinly slice the cucumber on a mandoline and place in a colander over a bowl. Season with 1/2 teaspoon salt and allow the cucumbers to sit for 5 minutes. Squeeze out the excess water and place the cucumbers in a clean medium bowl. Add the sour cream, dill and 1/4 teaspoon salt and stir with a rubber spatula to combine.
- Lay the smoked salmon on one half of a platter lightly, so there is movement to the plate, leaving open the other half of the platter. Pile the cucumber mixture on a quarter of the platter or spoon into a bowl that fits on the platter. Serve the toasted pumpernickel bread on the other quarter of the platter.