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Title: Rosettes of Smoked Salmon with Sweet Cucumber Salad Categories: Cooking liv, Import Yield: 1 Servings 1/2 Cucumber, very thinly sliced 1/2 c Thinly sliced onion rings 1/4 c Castor sugar or granulated -sugar ground fine in a food -processor 1 1/4 ts Salt 2 tb Cider vinegar plus 2 ts Cider vinegar 1 Piece smoked Irish salmon, -(8 ounce) cut from a whole -side (8 to 12) 1 Sprig flat-leaf parsley, -fennel or chervil, to -garnish Mix the cucumber with the onion, castor sugar, salt and cider vinegar. Leave to marinate for about 1 hour. Cut the smoked salmon into 16 to 20 slices about 1/8- to 1/4-inch thick, cutting straight down onto the skin. Wrap one slice around your finger and set in the center of a large plate. Wrap 3 or 4 more slices around the center slice to form a rosette. Repeat the process to make 3 more rosettes. Drain the cucumber slices and arrange them in a circle around the smoked salmon rosettes. Garnish with sprigs of flat-leaf parsley, dill or chervil. Yield: 4 servings NOTES : Recipe Courtesy of Darina Allen of Ballymaloe Cookery School Recipe by: Cooking Live Show #CL8842 Posted to MC-Recipe Digest V1 #523 by Angele Freeman |