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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (11g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.5mg||0 %|
|Potassium 96.8mg||3 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 2.9g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 20
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