Home / Salads / Smoked Salmon,Cucumber & Sweet Mustard Sauce

Smoked Salmon,Cucumber & Sweet Mustard Sauce


  • 1 medium-size cucumber
  • 400g smoked salmon
  • ½ tsp salt
  • 2 tsp white-wine vinegar
  • 2 tsp white sugar
  • ½ tsp caraway seeds
  • cherry tomatoes

For Te Sauce:

  • 4 tbsps Dijon mustard
  • 2 tbsps muscovado sugar
  • 2 tbsps light olive oil
  • 1½-2 tbsps lemon juice
  • A pinch of salt
  • 20g dill



  • Cut the cucumber in half lengthways, then lay it on a chopping board and use a vegetable peeler to shave off long, thin ribbons.
  • Place in a non-metallic bowl. Put the white-wine vinegar, white sugar and salt into a small, non-metallic saucepan.
  • Place over a gentle heat and stir until the sugar and salt have dissolved.
  • As soon as the vinegar starts to bubble, remove from the heat and pour over the cucumber strips.
  • Stir in the caraway seeds, then put in the fridge for at least 1 hour, or overnight.
  • For the sauce, whisk together the Dijon mustard, lemon juice, muscovado sugar and a pinch of salt.
  • Gradually whisk in the olive oil, then stir through the dill (alternatively, mix it all in a blender).
  • To serve, divide 400g smoked salmon slices between 6 plates. Drain the cucumber salad of any liquid, add cherry tomatoes as y need. arrange next to the salmon and sprinkle over a few dill fronds. Spoon a little sweet mustard sauce over the salmon and serve the rest in a small bowl.


Serving: 5