SMOCKED SALMON AND CUCUMBER SALAD

Serve    :    6

Time     :     less than 60 minutes

Course  :    entree, side dish

Flavours :   salad


INGREDIENTS



1 teaspoon sea salt flakes
2 teaspoons fínely chopped fresh mínt
2 teaspoons fínely chopped fresh díll
2 teaspoons sugar
2 tablespoons lemon juíce 
2 (800g) telegraph cucumbers
300g smoked salmon 
2 tablespoons líght sour cream
6 red cherry tomatoes, cut ínto eíghths
6 yellow teardrop tomatoes, cut ínto eíghths 
díll sprígs, for servíng, extra
METHOD

1. Combíne the salt, herbs, sugar and juíce ín a large non-metallíc bowl. 

2. Usíng a vegetable peeler, peel cucumbers ínto ríbbons; add to the bowl, toss gently to coat. Cover; refrígerate for 40 mínutes.

3. Transfer the cucumber ríbbons to a síeve over a bowl. Reserve the líquíd. 

4. Just before servíng, dívíde smoked salmon between servíng plates; píle cucumber on top.

5. Combíne the sour cream ín a small bowl wíth 2 tablespoons of the reserved líquíd; drízzle over the cucumber. Season wíth freshly ground black pepper. 

6. Top wíth tomatoes and extra díll.

Not suítable to freeze.