| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | Cucumber, very thinly sliced | |
| 1/2 | c | Thinly sliced onion rings |
| 1/4 | c | Castor sugar or granulated sugar ground fine in a food processor |
| 1 1/4 | ts | Salt |
| 2 | tb | Cider vinegar plus |
| 2 | ts | Cider vinegar |
| 1 | Piece smoked Irish salmon, (8 ounce) cut from a whole side (8 to 12) | |
| 1 | Sprig flat-leaf parsley, fennel or chervil, to garnish |
INSTRUCTIONS
Mix the cucumber with the onion, castor sugar, salt and cider vinegar. Leave to marinate for about 1 hour. Cut the smoked salmon into 16 to 20 slices about 1/8- to 1/4-inch thick, cutting straight down onto the skin. Wrap one slice around your finger and set in the center of a large plate. Wrap 3 or 4 more slices around the center slice to form a rosette. Repeat the process to make 3 more rosettes. Drain the cucumber slices and arrange them in a circle around the smoked salmon rosettes. Garnish with sprigs of flat-leaf parsley, dill or chervil. Yield: 4 servings NOTES : Recipe Courtesy of Darina Allen of Ballymaloe Cookery School Recipe by: Cooking Live Show #CL8842 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@netusa1.net> on Mar 19, 1997
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