Honeydew & Lox

By stancec44

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

Ingredients

• 1 2-pound honeydew melon
• Olive oil (for drizzling)
• Flaky sea salt
• 8 ounces cold-smoked salmon, thinly sliced
• Freshly ground black pepper
• Coarsely chopped dill (for serving)

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Slice off the top and bottom of the melon to create flat surfaces, then stand upright. Slice rind off melon in pieces; discard. Cut flesh in half through stem end; scoop out seeds and membrane from each half and set aside. Slice melon into ¾"-thick wedges; arrange on a platter.

Place reserved seeds and membrane in a fine-mesh sieve set over a small bowl and push out juice with a spoon; discard seeds and membrane. Drizzle melon juice over wedges, then drizzle with oil; season with salt. Drape smoked salmon on top. Drizzle with more oil and sprinkle with salt and pepper; top with dill.