Dazzling beetroot-cured salmon
This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day
Salmon & cucumber twists
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 15-20
Skip to ingredients
- ½ cucumberhalved lengthways and deseeded
- 100g beetroot-cured smoked salmoncut into thin strips
- 1 ½ tbsp crème fraîche
- squeeze of lemon juiceand a little zest
Nutrition: per twist (15)
- kcal18
- fat1glow
- saturates1g
- carbs0g
- sugars0g
- fibre0g
- protein2g
- salt0.4g
Method
step 1
Cut the cucumber on the diagonal into slices about 0.5-1cm thick. Twist the strips of salmon around the cucumber slices, then arrange on a serving plate.
step 2
Mix together the crème fraîche, lemon juice and a little salt, then dollop a little on top of the salmon. Sprinkle over some black pepper and lemon zest before serving.
