Go Back
Print Recipe

Cucumber Salmon Salad

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes

Ingredients

  • 2 x 6oz-8oz salmon fillets center cuts
  • Salt and pepper
  • 3/4 cup creme fraiche
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1/2 tsp fresh ground black pepper
  • Pinch salt
  • 3 greenhouse cucumbers
  • 1/2 cup red onions sliced thin
  • 1 tbsp fresh dill chopped fine
  • Dill sprigs for garnish

Equipment & Utensils

  • Baking tray or dish
  • Aluminum foil
  • Y Peeler
  • Large mixing bowl
  • Serving bowl

Instructions

  • Season salmon fillets with salt and pepper.
  • Place salmon in a deep baking tray or baking dish, cover with aluminum foil and place in oven at 385
  • Cook salmon to at least medium, but no more than medium well, and remove from the oven and set aside to cool.
  • Place creme fraiche, vinegar, olive oil, black pepper and a pinch of salt, in a bowl or jug and whisk until completely combined, then set aside.
  • Wash cucumbers thoroughly and then with a Y peeler, cut cucumber into long thin strips.
  • Separate cucumber strips into two piles and then cut away the seeds of one pile, leaving the other pile in tact.
  • With a fork or with your hands, break up the salmon into flakes, and place in a large mixing bowl.
  • Add the cucumber, onion and dill, and toss.
  • Pour in the dressing and then carefully combine until all the ingredients are coated.
  • Transfer to a serving bowl and garnish with a couple of sprigs of dill.
  • Serve immediately.

Notes

When serving at a picnic, I prefer to add the dressing later - when it's time to eat