Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Light, fresh and elegant.
Equipment: Vegetable peeler
Measures and names
Ingredients
- 200 g smoked salmon
- 1 cucumber, sliced into ribbons
- Salad leaves and dill
- ½ red onion, thinly sliced
- 2 tbsp crème fraîche and horseradish
- Lemon and olive oil
- Black pepper and capers
Method
- Peel the cucumber into long ribbons and lay them with the salad leaves over two plates.
- Drape the smoked salmon over in loose folds and scatter with the red onion.
- Mix the crème fraîche with the horseradish and a squeeze of lemon.
- Spoon over the salmon.
- Scatter with dill and capers, drizzle with olive oil and finish with black pepper — smoked salmon and capers are salty, so no extra salt.
Swaps and tips
Use a peeler to make cucumber ribbons. Smoked salmon trimmings are a cheaper option and work perfectly.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 6 g | 2 g | 19 g | 300 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
