Ingredients
Serves 4
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 3 tablespoons white-wine vinegar
- 1 tablespoon sour cream
- Coarse salt
- 1/2 cup canola oil
- 1 English (hothouse) cucumber, peeled
- 1 (8 ounces) hot-smoked salmon fillet
- 1/2 head frisee, torn into large pieces
- 1/4 cup coarsely chopped fresh dill
- Freshly ground pepper
Description
This Recipe Calls For A Hot-smoked Salmon Fillet. Unlike Cold-smoked Salmon (usually Sold In Thin Slices), Hot-smoked Salmon Is Fully Cooked And Flaky. Look For It At Gourmet Markets.
Martha Stewart
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