Cucumber & Smoked Salmon Salad with Dill Cream & Pea Crunch
30 min
Fish
8428
For 2 Portions
150 g
smoked salmon, sliced
150 g
green peas, frozen
150 g
crème fraîche
150 g
bread
20 g
dill, fresh
2
cucumber
1
red onion
1
lemon
45 ml
white wine vinegar
45 ml
water
2 tbsp
olive oil
1 tsp
sugar
1 tsp
Dijon mustard
salt
pepper
1. All set?
2. Peel red onion, halve, and finely slice into half-moons.
3. Combine red onion with white wine vinegar, water and sugar in a small bowl, season with salt. Press down so the onion is fully submerged. Set aside for at least 15 min, then drain.