I know you might not have Spring/Summer feeling already in March, but since I live in Florida, we already started eating lunch/dinner outside. I love it! This recipe came to my mind – it’s a Summer recipe. My brother served me this beautiful dish last Summer and I had to prepare it myself. I think it looks like beautiful art, and it’s so light and delicious. Try it next time the sun it shining in your city.
Ingredients (as an appetizer or for light lunch – 4 pers):
- 6 oz hot smoked salmon
- 2 tsp pink peppercorn – ground
- 1/2 cucumber
- 1 tsp lemon juice
- 6 tbs sour cream
- 4 tbs caviar
- 5 oz salad – I used Mâche salad but you can also use spinach or other green salad
- salt, pepper, fresh dill, lemon juice, olive oil
You can buy the hot smoked salmon ready to eat. I found my fish filé at Trader Joe’s, but you can find it in most bigger grocery stores. Start with dividing the salmon (with a knife or your hands) into smaller pieces. Place them directly on the plate or on a serving plate if you prefer (I used a breadboard covered with parchment paper as my serving plate). Grind the whole pink peppercorn (you can not replace them with black pepper because pink peppercorn has a sweeter taste and are not so spicy as black pepper). Add a hint of salt and lemon juice in the grinded pink peppercorn. Place the pepper on top of the salmon pieces.
Cut the cucumber in thin slices and place them short in ice cold water (this will make the cucumber crispy). Just before serving, take the cucumber slices out of the water, place on a dry kitchen tower. Add some salt and lemon juice over the cucumbers before adding them to the dish.
Spread the salad in-between the salmon pieces. Now add around a tea spoon sour cream and caviar all over the dish. Finish with garnishing with some black pepper, lemon juice, olive oil and fresh dill.
Serve as a starter, or serve as lunch with some fresh baked bread.