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Name: Rosettes of Smoked Salmon with Sweet Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 Sprig flat-leaf parsley,; 2 ts Cider vinegar; 2 tb Cider vinegar plus; 1/2 c Thinly sliced onion rings; 1/4 c Castor sugar or granulated; 1 1/4 ts Salt; 1 Piece smoked Irish salmon,; 1/2 Cucumber, very thinly sliced

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INGREDIENTS

1 Sprig flat-leaf parsley,
2 ts Cider vinegar
2 tb Cider vinegar plus
1/2 c Thinly sliced onion rings
1/4 c Castor sugar or granulated
1 1/4 ts Salt
1 Piece smoked Irish salmon,
1/2 Cucumber, very thinly sliced

Servings

INSTRUCTIONS

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 on Mar 19, 1997

NOTES

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Rosettes of Smoked Salmon with Sweet Cucumber Salad

1 Sprig flat-leaf parsley,
2 ts Cider vinegar
2 tb Cider vinegar plus
1/2 c Thinly sliced onion rings
1/4 c Castor sugar or granulated
1 1/4 ts Salt
1 Piece smoked Irish salmon,
1/2 Cucumber, very thinly sliced

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 <jfreeman@netusa1.net> on Mar 19, 1997

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 1 Servings

Calories: 20
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 20

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