Login to Save Like

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