Swedish_Salmon

YOU WILL NEED

4 small cucumbers or 1 English long cucumber
1 teaspoon of salt
1 shallot, thinly sliced
1 tablespoon finely chopped dill
1 tablespoon finely chopped flat leaf or curly parsley
2 tablespoons cider vinegar
1 tablespoon raw mild honey

Cut some of the skin of the cucumbers away lengthways to create long thick or thin stripes, this can be done with a specially designed cutting tool or potato peeler.  Cut the cucumbers in half lengthways and use a teaspoon scrape out the seeds.

Next, lay the cucumber halves down onto a board and cut into half moon shapes, about 2mm wide.  Mix them in a bowl with the salt and then transfer to a sieve to drain for 30 minutes.

Gently press the cucumbers into the sieve with a large spoon to rid them of any remaining water.

Mix the remaining ingredients in a bowl.  Taste and adjust the seasoning as necessary.

Toss to combine and serve straight away, or store in a covered container for up to three days in the fridge.

Serve with salmon or perfect on its own.

You can discover more of Katie’s delicious salad recipes in her book, “Around the World in Salads” available here.

ENJOYED THIS POST? WE'D LOVE TO HEAR YOUR THOUGHTS IN THE COMMENTS.

Your email address will not be published. Required fields are marked *

* New subscribers only.
Not valid on sale items or with other offers.