Recipe courtesy of Bobby Flay
Episode: A Royal Brunch
Watercress and Smoked Salmon Salad with Creamy Cucumbers
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 English cucumber
  • 1/2 cup white wine vinegar
  • Big pinch sugar
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons snipped fresh dill, plus fronds for garnish
  • 1/2 cup creme fraiche
  • 1 tablespoon prepared horseradish
  • 1 tablespoon coarse grain mustard
  • 1/4 lemon, juiced
  • 2 bunches watercress, stems trimmed
  • 1 cup yellow and red grape tomatoes
  • 8 ounces smoked salmon, torn into pieces
  • 1 lemon, cut into wedges

Directions

Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar and some salt and pepper. Whisk in the olive oil, then 2 tablespoons of the dill. Add the cucumbers and toss. Combine the creme fraiche, horseradish, mustard, lemon juice and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper. Using a slotted spoon, scoop the cucumbers from the vinaigrette and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing over the top. Garnish the platter with lemon wedges and serve immediately.

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