Variation from Martha Stewart site. "This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky."

Ingredients

4 serv.

tablespoon honey↗1
teaspoons Dijon mustard↗2
tablespoons white wine vinegar↗3
table spoon sour cream↗1
coarse salt, to your taste↗
cup rapeseed oil↗1⁄2
cucumber, peeled↗1
ounces smoked salmon, HOT SMOKED↗8
head frisee, torn into large pieces↗1⁄2
cup fresh dill, coarsely chopped↗1⁄4
fresh ground pepper↗

Step-by-step instructions

1
Make vinaigrette: whisk together honey, mustard, vinegar, sour cream, and 1/2 teaspoon salt, whisking constantly, add oil in a slow, steady stream; whisk until emulsified.
2
Set vinaigrette aside.
3
Using a vegetable peeler, shave cucumber lengthwise on four sides to yield 20 thin RIBBONS; discard core.
4
Halve ribbons crosswise.
5
Using a fork, flake salmon fillet into 1- to 1 1/2-inch pieces.
6
Toss frisee, dill, and cucumber ribbons in a bowl.
7
Season with salt and pepper.
8
Divide frisee mixture among plates, and top each with some of the salmon. Drizzle vinaigrette over each.

Source: food.com

Original recipe ↗

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