Salmon, Cucumber Pickles And Cucumber Jelly Recipe

Name: Salmon, Cucumber Pickles And Cucumber Jelly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g smoked salmon or 300 g thinly sliced fresh raw salmon; 2 tablespoons fresh dill, finely chopped; For the cucumber jelly; 50 ml rice vinegar; 50 g caster sugar; 2 teaspoons gelatin powder; 250 g cucumbers, thin skinned and unpeeled; For the pickled cucumbers; 200 g cucumbers, thin skinned and unpeeled; 100 ml rice vinegar; 50 g caster sugar; 1/2 teaspoon sea salt; For the mustard honey and dill sauce; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh dill, finely chopped

Servings: persons

300 g smoked salmon or 300 g thinly sliced fresh raw salmon
2 tablespoons fresh dill, finely chopped
For the cucumber jelly
50 ml rice vinegar
50 g caster sugar
2 teaspoons gelatin powder
250 g cucumbers, thin skinned and unpeeled
For the pickled cucumbers
200 g cucumbers, thin skinned and unpeeled
100 ml rice vinegar
50 g caster sugar
1/2 teaspoon sea salt
For the mustard honey and dill sauce
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon fresh dill, finely chopped

1
For the cucumber jelly, combine vinegar, sugar, 100ml water and a pinch of salt in a pan and bring to the boil, stirring until sugar has dissolved. Remove from the heat, and whisk in the gelatine until dissolved.
2
Roughly chop the unpeeled cucumber and whiz in a blender until pureed. Push the puree through a sieve into a bowl. Whisk in the vinegar mixture, pour into a container and refrigerate overnight if possible or at least 30 minutes.
3
For the pickled cucumber, finely slice the cucumber and toss in the rice vinegar, castor sugar and sea salt. Refrigerate for 30 minutes.
4
For the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thick and runny.
5
To serve, finely slice the salmon and drain the pickled cucumber. Drape the salmon over four to six dinner plates or one large serving plate. Arrange teaspoonfuls of cucumber jelly and pickled cucumber casually on top and drizzle with the sauce. Scatter with dill.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 300 g smoked salmon or 300 g thinly sliced fresh raw salmon, 2 tablespoons fresh dill, finely chopped, For the cucumber jelly, 50 ml rice vinegar, and more.

Yes, Salmon, Cucumber Pickles And Cucumber Jelly falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon, Cucumber Pickles And Cucumber Jelly

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions