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Quick-pickled cucumber, dill and mustard seed salad with smoked salmon
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Serves: 4 as a starter or 2 as a main
½ small red onion, finely sliced
2 tsp golden caster sugar
½ tsp salt
3 tbsp rice wine vinegar
½ tbsp mild olive oil or groundnut oil
1½ tsp yellow mustard seeds
1 cucumber, halved lengthways and very finely sliced diagonally
1½ tbsp extra virgin olive oil • small bunch dill, chopped
60g watercress sprigs
200g smoked salmon slices
1. Put the red onion in a bowl of cool water and set aside for 5 minutes. Drain in a sieve and rinse well under cool water. In a mixing bowl, toss the onion with the sugar, salt and vinegar. Set aside for 15 minutes to cure.
2. Put a medium frying pan over a low heat. Add the oil and mustard seeds and cook gently for about 2 minutes, until the seeds start to fizz and turn a shade darker. Remove from the heat and stir into the onion mixture with the cucumber, extra virgin olive oil and dill. Season with black pepper. Gently toss the watercress through the cucumber and arrange on plates with the smoked salmon slices.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (4) 944kJ
This recipe was first published in March 2018.