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Smoked salmon and cucumber salad

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Entree
Favourite flavours: Seafood

Smoked salmon and cucumber salad
INGREDIENTS

1 teaspoon sea salt flakes
2 teaspoons finely chopped fresh mint
2 teaspoons finely chopped fresh dill
2 teaspoons sugar
2 tablespoons lemon juice
2 (800g) telegraph cucumbers
300g smoked salmon
2 tablespoons light sour cream
6 red cherry tomatoes, cut into eighths
6 yellow teardrop tomatoes, cut
into eighths
dill sprigs, for serving, extra
METHOD

Combine the salt, herbs, sugar and juice in a large non-metallic bowl.

Using a vegetable peeler, peel cucumbers into ribbons; add to the bowl, toss gently to coat. Cover; refrigerate for 40 minutes.

Transfer the cucumber ribbons to a sieve over a bowl. Reserve the liquid.

Just before serving, divide smoked salmon between serving plates; pile cucumber on top.

Combine the sour cream in a small bowl with 2 tablespoons of the reserved liquid; drizzle over the cucumber. Season with freshly ground black pepper.

Top with tomatoes and extra dill.

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