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!
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
Method
- 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.
- 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.
- In another small bowl, whisk together the soy sauce and wasabi paste until smooth. This will be used as a dressing.
- Arrange the radicchio leaves on a large serving plate. Top with the edamame, pickled cucumber ribbons, avocado slices, and flaked smoked salmon.
- Drizzle the soy and wasabi dressing over the salad just before serving. Enjoy immediately!
