Cucumber and Salmon Salad with Mustard and Fennel
Photography Josh Griggs.
The perfect summer evening salad – light, delicious and easy to put together. Serve with a bowl of cooked rice for a more substantial meal.
Serves: 4
INGREDIENTS
⅓ cup apple cider vinegar
1 tablespoon caster sugar
½ teaspoon sea salt
good grind pepper
1 tablespoon wholegrain mustard
1 small red onion, very finely sliced
250 grams fresh salmon
1 slim telegraph cucumber or 3 Lebanese cucumbers
1 small fennel bulb, very thinly sliced, fronds reserved
olive oil
METHOD
Put the vinegar, sugar, salt, pepper and mustard in a small saucepan and bring to a boil. Add the onion and simmer for 1 minute. Tip into a large bowl and chill until cold.
Slice the salmon thinly against the grain and add to the chilled marinated onions, tossing to coat the salmon in the liquid.
Shave the cucumber with a vegetable peeler into long thin slices, discarding the inner core. Add to the salmon along with the shaved fennel and half of the roughly chopped fennel fronds.
Transfer the salad to bowls and garnish with more fennel fronds and a drizzle of olive oil. Season with salt and pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.