To make Mixed Cucumber Salad with Salmon and Horseradish Yoghurt, place spring onions, herbs and mixed cucumbers on a large serving platter. Top with flaked pepper-crusted hot smoked salmon fillets and serve with creamy horseradish yoghurt. The cucumber salad is fresh and light while the horseradish yoghurt is tart.
Mixed Cucumber Salad with Salmon and Horseradish Yoghurt
Serves 6-8
Ingredients:
4 Lebanese cucumbers, quartered lengthways
250g cukes, halved
½ cup bread and butter pickles
¼ cup bread and butter pickle liquid
1 clove garlic, crushed
4 spring onions, thinly sliced
½ cup mint , chopped
½ cup dill, chopped
½ cup parsley leaves, chopped
2 tbsp lemon juice
2 x 250g pepper-crusted hot smoked salmon fillets
⅓ cup Greek style yoghurt
1 tbsp horseradish cream
Method:
Combine cucumbers, cukes, bread and butter pickles, pickling liquid and garlic in a bowl. Toss to combine and marinate refrigerated for 20 minutes.
Place the spring onions, herbs, cucumber mixture and lemon juice in a large bowl. Gently toss to combine.
Place in a large serving bowl or platter. Top with salmon. Mix yoghurt and horseradish together. Season well. Serve with the salad, flaking the salmon to serve.