Smoked Salmon and Pickled Cucumber with Dill & Mustard Sauce


Pickled Cucumber:
1 cucumber, peeled and thinly sliced
Salt, for sprinkling
150ml (1/4 pint) Mizkan Rice Vinegar >
1 tbsp caster sugar
1 tsp mustard seeds

Dill & Mustard Sauce:
2 tbsp chopped fresh dill
1 tbsp Mizkan Rice Vinegar
1 tbsp olive oil
1 tsp Dijon mustard
Salt and freshly ground black pepper
200ml tub crème fraiche

225g (8oz) smoked salmon
200g bag mixed salad leaves
2 tbsp Mizkan Seasoned Rice Vinegar

A side dish of pickled cucumber complements the flavour of smoked salmon perfectly, and the dill and mustard sauce tastes wonderful with them.

To make the pickled cucumber, spread out the cucumber slices on a worktop or tray and sprinkle with salt. Leave for about 20 minutes, then rinse in a colander and drain well. (This procedure gives the cucumber a lovely crisp texture). Transfer to a bowl and add the Mizkan Rice Vinegar, sugar and mustard seeds. Cover and chill until ready to serve.

To make the dill and mustard sauce, mix together the dill, Mizkan Rice Vinegar, olive oil and mustard. Season with salt and pepper, then stir in the crème fraiche. Cover and chill until ready to serve.

Arrange the salmon onto 4 serving plates. Toss the salad leaves in the Mizkan Seasoned Rice Vinegar. Serve with the pickled cucumber and dill and mustard sauce.

Serves 4
Calories per serving 237
Fat per serving 13.5g

Cook’s tip: Mizkan Seasoned Rice Vinegar adds flavour without fat to all your salads.