Rosettes of smoked salmon with sweet cucumber salad

Yield: 1 Servings

Measure Ingredient
½ Cucumber, very thinly sliced
½ cup Thinly sliced onion rings
¼ cup Castor sugar or granulated sugar ground fine in a food processor
1¼ teaspoon Salt
2 tablespoons Cider vinegar plus
2 teaspoons 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 ⅛- to ¼-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 <jfreeman@...> on Mar 19, 1997

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