Yield: 1 Servings
|½ \N||Cucumber, very thinly sliced|
|½ cup||Thinly sliced onion rings|
|¼ cup||Castor sugar or granulated sugar ground fine in a food processor|
|2 tablespoons||Cider vinegar plus|
|2 teaspoons||Cider vinegar|
|1 \N||Piece smoked Irish salmon, (8 ounce) cut from a whole side (8 to 12)|
|1 \N||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