| 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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