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    Marinated Salmon and Pickled Cucumber Parcels

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    Marinated Salmon and Pickled Cucumber Parcels

    This fabulous, tangy dish is well worth the small amount of preparation involved. Accompany the parcels with lots of grainy bread for mopping up the juices and a sweet mustard mayonnaise.

    • Preparation time: 20 minutes, plus 24-48 hours marinating
    • Total time: 20 minutes, plus 24-48 hours marinating 50 minutes

    Serves: 4


    • ½ cucumber
    • 1 tbsp sea salt, plus ½ tsp for the marinade
    • 4 x 170g Waitrose Lightly Smoked Scottish Salmon portions, skin removed (from the Fish Service Counter)
    • 2 x 15g packs fresh dill, finely chopped
    • 1 tsp cumin seeds, lightly crushed
    • 4 tbsp Yutaka Japanese Rice Vinegar
    • 25g caster sugar
    • 1 outer layer from 1 long leek
    • 4 large romaine lettuce leaves


    1. Peel and thinly slice the cucumber, then layer the slices in a colander, scattering over 1 tablespoon of sea salt. Leave for 30 minutes then rinse well under cold running water. Pat dry with kitchen paper.
    2. Halve each salmon portion horizontally and place the 4 lower halves in a shallow container. Arrange half the cucumber slices on top. Mix together the dill, cumin seeds, vinegar, sugar and remaining ½ teaspoon sea salt. Spoon half the mixture over the cucumber slices and position the remaining salmon pieces on top. Layer the remaining cucumber on top and spoon over the rest of the dill mixture. Cover with clingfilm and chill for 24-48 hours.
    3. Cut 4 thin strips of leek, about 5mm wide, and blanch in boiling water for 30 seconds, then cool under cold running water. Lift the salmon and cucumber out of the marinade and wrap each portion in a lettuce leaf, securing the bundles with a strip of leek.
    4. Pack into a lidded container and spoon over the marinade. Chill until ready to transport.

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