Ingredients:
1 medium English cucumber
4 medium red potatoes
1 1/2 cups corn kernels
1/2 pound smoked salmon
1 cup cherry tomatoes
2 to 3 tablespoons coarsely chopped fresh dill
8 ounces pre-washed salad greens of choice
3 to 4 tablespoons fresh lemon juice (about 1 extra large or 2 medium)
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
9 to 12 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 medium English cucumber
4 medium red potatoes
1 1/2 cups corn kernels
1/2 pound smoked salmon
1 cup cherry tomatoes
2 to 3 tablespoons coarsely chopped fresh dill
8 ounces pre-washed salad greens of choice
3 to 4 tablespoons fresh lemon juice (about 1 extra large or 2 medium)
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
9 to 12 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Preparation
Procedure:
Peel the 1 cucumber. Cut the 4 potatoes and cucumber into uniform 1/2-inch cubes. Place the cucumber cubes in a bowl.
Place the potatoes in a microwave-safe bowl with 2 teaspoons water and cover. Cook the potatoes in a microwave oven on High 4 minutes; let the potatoes stand, covered, 3 minutes.
Stir the potatoes, cover again, and cook another 3 minutes; let the potatoes rest 2 to 3 minutes before removing.
Dice the 1/2 pound smoked salmon into 1/2-inch pieces and add to the bowl with the cucumbers. Rinse the cherry tomatoes, slice them in half, and place in a small bowl.
Discard any thick stems on the dill sprigs.
Chop the dill. (Some thinner stem is fine to include.) Add the chopped dill to the cooked potatoes and toss gently.
Squeeze 3 to 4 tablespoons juice from the lemon into a small bowl or blender. Add the mustard and maple syrup and whisk to combine.
Whisking constantly or with the machine running, slowly, in a thin stream, pour in the olive oil.
Taste the dressing after adding the 9 tablespoons of oil and add more of the remaining 3 tablespoons to taste.
Season with salt and pepper.
Toss the dilled potatoes with 2 tablespoons of the dressing. Divide the salad greens among 4 dinner plates, mounding them high.
Arrange the dilled potatoes, cucumber and smoked salmon, corn kernels and tomatoes on top.
Drizzle vinaigrette over the salads, serve any remaining vinaigrette separately in a bowl.
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Cucumber-Stuffed Trout
Ingredients:
1/2 cup chopped cucumber, seeded and peeled
1/2 cup shredded carrot
2 tablespoons chopped onion
1/2 teaspoon lemon pepper
2 tablespoons margarine or butter
1/2 cup hot water
1 teaspoon chicken bouillon granules
2 tablespoons minced parsley
3 cups dry bread cubes
4 small trout, about 1/2 pound each
Procedure:
In small skillet, cook cucumber, carrot, onion and lemon pepper in margarine over medium heat until tender, about 6 minutes, stirring constantly.
Blend in water and bouillon granules
Heat to boiling. Add parsley. Remove from heat.
In medium bowl, stir bread cubes and vegetable mixture until coated. Place fish in lightly oiled 13x9 inch pan. Stuff each trout with 1/4 of bread mixture.
Bake until fish flakes easily at backbone, about 20 minutes.
Makes 4 servings.
Alternatives: small whole fish, such as catfish or coho salmon.
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