Pickled Cucumber Salad With Smoked Salmon

Pickled Cucumber Salad With Smoked Salmon

Brighten your table with this Pickled Cucumber Salad with Smoked Salmon. The tangy pickled cucumbers pair perfectly with the rich, smoky salmon, creating a light yet satisfying dish. Ideal as a starter, side, or healthy main, this easy recipe combines fresh ingredients with bold flavours. Order premium smoked salmon from Pearl Seafoods, delivering high-quality seafood directly to your door across Sydney. Whether you're entertaining or enjoying a quick meal, this recipe offers a delicious balance of taste and elegance. Start creating your perfect seafood dish today!

Recipe Information

Serves

4 people

Preparation

20 minutes

Cooking

5 minutes

Difficulty

Moderate

Ingredients

  • 200g frozen edamame or broad beans
  • 2 tbsp rice wine vinegar
  • 2 tsp caster sugar
  • 2 Lebanese cucumbers, peeled into ribbons
  • 2 tbsp soy sauce
  • 1/2 tsp wasabi paste
  • 1 radicchio, leaves separated
  • 1 avocado, stoned, peeled, thinly sliced
  • 150g smoked salmon, flaked

Steps

  1. Cook the edamame or broad beans in a saucepan of boiling water for 2-3 minutes, or until tender. Drain and rinse under cold water. Set aside to cool.
  2. In a small bowl, mix the rice wine vinegar and caster sugar until the sugar dissolves. Add the cucumber ribbons to the bowl and toss to coat. Set aside to pickle for 5-10 minutes.
  3. In another small bowl, whisk together the soy sauce and wasabi paste until smooth. This will be used as a dressing.
  4. Arrange the radicchio leaves on a large serving plate. Top with the edamame, pickled cucumber ribbons, avocado slices, and flaked smoked salmon.
  5. Drizzle the soy and wasabi dressing over the salad just before serving. Enjoy immediately!