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Pickled cucumber salad with smoked salmon recipe
Pickled cucumber salad with smoked salmon recipe
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Vibrant Asian salmon salad with pickled cucumbers - a refreshing, crisp meal for any time of day.
Ingredients:
  • 200g frozen edamame or broad beans
  • 40.00 ml rice wine vinegar
  • 10.00 gm caster sugar
  • 2 Lebanese cucumbers, peeled into ribbons
  • 42.00 gm soy sauce
  • 1/2 tsp wasabi paste
  • 1 radicchio, leaves separated
  • 1 avocado, stoned, peeled, thinly sliced
  • 150g Tasmanian Hot Smoked Salmon Fillets With Pepper, flaked
Instructions:
  • Boil edamame or broad beans as per packet instructions. Refresh in cold water, drain, peel, and transfer to a bowl.
  • In a bowl, mix together half of the vinegar, half of the sugar, and 1 tablespoon of salt. Add the cucumber and gently toss to mix. Let it sit for 2 minutes to enhance the flavors, then drain thoroughly.
  • Combine soy sauce, wasabi paste, remaining vinegar, and remaining sugar in a small bowl and whisk. Season to taste. Place radicchio and avocado on serving plates, then top with cucumber and salmon. Sprinkle with edamame or broad beans and drizzle with dressing before serving.

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