Smoked salmon, pickled-cucumber, caraway salad
To drink: Riesling to go with the smoked salmon, medium-dry to go with the sweet, mustardy dressing. Try Von Kesselstatt Plesporter Goldtropchen Riesling Kablnett 2009, £12.50, The Wine Society (01438 741177).
Recipe from December 2011 issue of House & Garden. Recipe by Louisa Carter; photographs by William Lingwood; food preparation & styling by Bridget Sargeson; wine recommendations by Joanna Simon; table styling by Alexander Breeze.
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Ingredients
Serves 6
Ingredients
FOR THE SAUCE:
Method
Step 1
Cut the cucumber in half lengthways, then lay it on a chopping board and use a vegetable peeler to shave off long, thin ribbons. Place in a non-metallic bowl. Put the white-wine vinegar, white sugar and salt into a small, non-metallic saucepan. Place over a gentle heat and stir until the sugar and salt have dissolved.
Step 2
As soon as the vinegar starts to bubble, remove from the heat and pour over the cucumber strips. Stir in the caraway seeds, then put in the fridge for at least 1 hour, or overnight.
Step 3
For the sauce, whisk together the Dijon mustard, lemon juice, muscovado sugar and a pinch of salt. Gradually whisk in the olive oil, then stir through the dill (alternatively, mix it all in a blender).
Step 4
To serve, divide 400g smoked salmon slices between 6 plates. Drain the cucumber salad of any liquid, arrange next to the salmon and sprinkle over a few dill fronds. Spoon a little sweet mustard sauce over the salmon and serve the rest in a small bowl.
