Rosettes of Smoked Salmon with Sweet Cucumber Salad
Rosettes of Smoked Salmon with Sweet Cucumber Salad Preparation
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 1/8- to 1/4-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
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