Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2

From Saturday Kitchen
Ingredients
For the cured cucumber
- 1 cucumber, thinly sliced
- 1 tbsp salt
- 1 tbsp sugar
- 1 lemon, juice only
For the salmon escalopes
- 2 x 200g/7oz fillets lightly cold-smoked salmon (ideally organic), each sliced into 3 or 4 thin escalopes
- dash oil
For the sparkling wine and chive butter sauce
- 2 shallots, finely chopped
- 1 blade mace or a pinch ground mace
- dash Champagne vinegar
- 300ml/10fl oz sparkling wine
- 2 tbsp finely chopped fresh chives
- 200g/7oz salted butter, diced
- squeeze lemon juice
Method
-
To make the cured cucumber, place the cucumber slices in a bowl and top with the salt, sugar and lemon juice. Leave for 20 minutes to soften.
-
To make the salmon escalopes, heat a frying pan over a high heat. Lightly oil the escalopes and season with salt and pepper, to taste. Cook on both sides for about 30 seconds. Keep warm.
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To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. Cook until the liquid has reduced to a tablespoon and then gradually whisk in the diced butter. Taste, season and stir in the chives. Add a squeeze of lemon juice.
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To serve, arrange the cucumbers on a plate, pour the sauce over and arrange the slices of salmon on top.