Simple smoked salmon, cucumber, and fennel salad
"This recipe is in fact a "recipe without a recipe". Which means: You don't need exact quantities (just a little culinary intuition when you taste the crème fraîche dressing) so that you are full and satisfied after the meal. If anything is left over, the individual ingredients can be stored separately—and if you happen to have a ripe avocado at home, it goes wonderfully with the rest of the ingredients!"
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
peeler, cutting board, knife, bowl (large), whisk, bowl (small), platter (large)
How-To Videos
How to preserve fresh herbs
How to chop green herbs
How to prepare fennel
Nutrition per serving
Step 1/3
- 2 mini cucumbers
- ¼ bulb fennel
- 2 tbsp red wine vinegar
- 1 sprigs dill
- salt
- pepper
- peeler
- cutting board
- knife
- bowl (large)
Use a vegetable peeler to shave the cucumber lengthwise into strips. Thinly slice the fennel. Add both to a bowl, season with a little salt and pepper, add red wine vinegar, and mix. Set aside. Finely chop the dill.
Step 2/3
- 2 tbsp crème fraîche
- ¾ tbsp grainy mustard
- ½ tbsp honey
- 1 tbsp olive oil
- ½ tbsp red wine vinegar
- salt
- pepper
- whisk
- bowl (small)
For the dressing, mix the créme fraîche, mustard, olive oil, honey, the remaining red wine vinegar, and dill in a small bowl. Season to taste with salt and pepper. Set aside.
Step 3/3
- 100 g smoked salmon
- lemon (for serving)
- bread (for serving)
- platter (large)
Arrange everything on a large serving platter to share. Serve with bread and lemon wedges. Enjoy!
Enjoy your meal!
