Cucumber salad with smoked salmon

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5 min


6 servings


  • 2 English cucumbers
  • 1 large shallot
  • 3 tbsp rice vinegar
  • 2 tsp granulated sugar
  • 1 tsp hot chili-garlic sauce
  • 1 tsp salt
  • 1/2 350-g pkg smoked wild salmon , about 18 slices
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp olive oil
  • 1 tbsp finely chopped fresh basil


  • Peel long strips from 1 side of cucumber until it’s too seedy, then turn over and peel strips from other side. Absorb juice on a paper towel. Finely chop shallot. Place in a large bowl. Whisk in vinegar, sugar, chili-garlic sauce and salt. Add cucumber, then gently stir until evenly coated. Use right away or refrigerate, covered, up to 1 hour before serving.
  • Place salmon in a medium-size bowl. Drizzle with lemon juice and olive oil. Finely chop basil and sprinkle overtop. Gently stir to evenly coat. Mound cucumber on salad plates. Slightly overlap salmon slices beside cucumber. Garnish with fresh basil leaves if you wish.

Nutrition (per serving)

  • Calories
  • 82,
  • Protein
  • 7.4 g,
  • Carbohydrates
  • 4.4 g,
  • Fat
  • 4 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 684 mg.

Wake up your taste buds with fresh flavours. Slices of smoky salmon and tart cucumber are a flavourful pair.

Shopping tip

Supermarkets now stock packages of Wild Pacific Sockeye Smoked Salmon. It’s much brighter in colour than most smoked salmon. It’s sold in the freezer section in 150-g packages. Store them in your freezer for last-minute appetizers. Thaw under cold running water for 15 minutes (and you can safely store any leftovers in the refrigerator at least 3 days).