salmon, what can I say about salmon? It’s such a versatile fish. One of my favourites is smoked – so much flavour – paired with pickled cucumber and creme fraiche. Simple but tasty.
smoked salmon, pickled cucumber, herbed crEme fraiche
Serves 4
8-12 smoked salmon slices
1 packet mixed salad leaves
50ml vinaigrette
1 cucumber
For the pickle
water
salt
sugar
vinegar
creme fraiche
chives
lemon juice
aromatics
cinnamon
black peppercorns
thyme
When buying the smoked salmon, you can buy sliced salmon or slice your own.
Put the creme fraiche into a bowl, squeeze lemons for the juice and pass it through a fine sieve. Chop the chives finely and chop the dill coarsely. Add herbs to the creme fraiche, mixing gently, add the lemon juice and then a little salt. Pop in the fridge to let it firm up.
Top and tail the cucumber, cut into three, then slice length-ways, very finely, and put in a bowl. Put the water, sugar, salt and vinegar in a pan and bring to the boil. Put all the aromatics into a small muslin cloth and tie with a bit of string and drop into the pickle mix. When it comes to the boil, take off the heat and let it cool slightly then pour over the cucumber, cover in cling-film and let it cool down.
Wash and dry the salad leaves, add a little vinaigrette at the last minute, just before serving. Put the salmon slices onto the base of the plate, make a nice quennelle of the herbed creme fraiche and place on the middle of the plate.
Take the cucumber out of the pickled juice and dry, place around the salmon and then put the salad over and around.
Happy eating!
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here