By Amy Deline,
Serves 2
4 ounces smoked salmon
1 large seedless cucumber
2-3 small tomatoes, halved and sliced into small pieces
1/4 red onion, very thinly sliced
2 tablespoons non-pareil capers
Cr猫me fra卯che, for garnish (can substitute sour cream)
For the fresh dill vinaigrette:
1/8 cup olive oil
1/8 cup white balsamic vinaigrette (plus a touch more)
1/2 teaspoon Dijon mustard
1 tablespoon fresh dill leaves, torn
1/8 teaspoon salt
pepper, to taste
1. To prepare the vinaigrette, whisk together the olive oil, vinegar, mustard, dill, salt and pepper until well combined.
2. Cut the cucumber in half, then use a mandolin slicer or a very sharp knife to very thinly slice the cucumber, lengthwise, into "ribbons."
3. Place a mound of the cucumber ribbons in the center of each plate. Scatter the onions and tomatoes over the cucumber.
4. Tear the salmon into small pieces and scatter over the salad. Place a larger piece of salmon in the center. Sprinkle the capers over the salad.
5. Drizzle each salad with the dill dressing. If desired, garnish the center piece of salmon with a small dollop of cr猫me fra卯che or sour cream.
