- 4
Ingredients
- 1 English cucumber
- 1/2 cup white wine vinegar
- Big pinch sugar
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons snipped fresh dill, plus fronds for garnish
- 1/2 cup creme fraiche
- 1 tablespoon prepared horseradish
- 1 tablespoon coarse grain mustard
- 1/4 lemon, juiced
- 2 bunches watercress, stems trimmed
- 1 cup yellow and red grape tomatoes
- 8 ounces smoked salmon, torn into pieces
- 1 lemon, cut into wedges
Preparation
Step 1
Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar and some salt and pepper. Whisk in the olive oil, then 2 tablespoons of the dill. Add the cucumbers and toss.
Combine the creme fraiche, horseradish, mustard, lemon juice and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper.
Using a slotted spoon, scoop the cucumbers from the vinaigrette and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing over the top.
Garnish the platter with lemon wedges and serve immediately.