Smoked Salmon Carpaccio With Dijon Potato And Cucumber Salad

This was a treat meal for my hubby as he loves smoked salmon. I wanted to make something light and summery but still a full meal at the same time. A healthy manly meal 🙂 It’s very easy and quick to prepare. The whole trick is to use a lot of herbs and the strong flavour of dijon mustard. The unusual combination of the raw, smoked salmon paired with steamed and fresh vegetables, does work very well. The cream cheese topping on the salmon softens the dijon mustard’s bite. It makes a perfect midweek dinner, so easy and quick.

Yield: serves 2

Ingredients:

150g smoked salmon

2 tbsp of spreadable cream cheese

1 tbsp of mayonnaise

handful of fresh chives, chopped finely plus some more to decorate the plate

For the salad: 

300g baby salad potatoes

150g broccoli florets

half a cucumber, halved and thinly sliced

handful of fresh parsley, chopped roughly

1 tsp of dijon mustard

1 heaped tsp of butter

salt and pepper to taste

Method:

Steam the potatoes and the broccoli. The broccoli should be just al dente, so either steam them separately or remove the broccoli after 8-10 minutes steaming. Test it wih a fork. Slice the cucumber. Add them to a bowl with the fresh parsley, the mustard and the butter and mix them together until the steamed vegetables are still warm enough to melt the butter. Add some salt and pepper to taste.

Prepare the cream cheese topping: whisk the cream cheese (best at room temperature) with mayonnaise, a pinch of salt and the chives. When serving the slices of salmon arranged on the plate nicely, drop half a tablespoon of the cream cheese topping on every piece. Sprinkle some fresh chive all over.

Serve it immediately, although, it’s also very nice when cold.