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Cucumber and Smoked Salmon Lollipops

Cucumber and smoked salmon with pickled sweet peppers, tomato and avocado
Prep Time20 minutes
Total Time20 minutes
Servings: 4
Author: Viella

Ingredients

Sweet pickled peppers

  • 6 mini sweet peppers
  • 2 cups white wine vinegar
  • 1 cup sugar
  • 4 cloves garlic thinly sliced
  • 1 scallion thinly sliced
  • 1 tsp salt

Cucumber and Smoked Salmon Lollipops

  • 1/2 large greenhouse cucumber
  • 4 oz smoked salmon
  • 6 mini sweet peppers pickled and sliced
  • 2 roma/plum tomatoes
  • 1 haas avocado
  • Salt to taste
  • Lemon wedge
  • 20 skewers

Instructions

  • Pour vinegar into a pan and add salt, sugar, garlic and scallion heat to boil. Once boiled, transfer to a heat-proof bowl
  • Remove stalks and seeds from peppers and then thinly slice
  • Add sliced peppers to warm vinegar mixture, cover and set aside for two hours
  •  
  • Continue with recipe once your peppers have a pickled taste but still have a nice bite to them
  •  
  • Using a mandolin, slice the cucumber, using long strokes so that you achieve long wide strips of cucumber
  • Slice smoked salmon into 1/4 inch strips
  • Cut the top off your tomatoes and scoop out the seeds, then thinly slice to similar dimensions as the mini sweet peppers
  • Peel and slice avocado
  • Once you have your ingredients prepared begin to create your lollipops

How to create lollipops

  • Lay out cucumber slices, top with smoked salmon, pickled sweet mini peppers, tomato and avocado, roll into a wheel and then secure with a skewer.
  • Repeat until all lollipop ingredients are combined
  • Finish with a some lemon juice squeezed from a lemon wedge and a touch of salt and pepper to taste