Recipe Overview
This cured salmon salad is a refined cold appetizer built with thin slices of grappa-cured salmon, crisp cucumber, tender mixed greens, and lemon citronette. It is light, elegant, and ideal for tasting menus, seafood menus, and antipasti courses.
Chef Notes
Use chilled plates and slice the salmon thinly for the best texture. The cucumber should be crisp and the greens lightly packed inside the ring mold to keep the presentation clean.
Connected Experience
This recipe links directly to the grappa-cured salmon preparation and connects to Menu Builder, live inventory, wine pairing, and searchable metadata.
Ingredients
Base recipe = 2 servings.
- 60 g grappa-cured salmon
- 30 g lemon citronette
- 60 g tender mixed greens
- 150 g English cucumber, thinly sliced
Preparation
- Thinly slice the cucumber and arrange it in the center of a chilled plate.
- Place the tender mixed greens inside a ring mold over the cucumber.
- Top with thin slices of grappa-cured salmon.
- Remove the ring mold and drizzle generously with lemon citronette.
- Serve immediately while cold and fresh.
Service Suggestions
- Serve on a chilled plate for clean presentation.
- Use a ring mold to keep the cucumber and greens centered.
- Pair with the full Grappa Cured Salmon Recipe for prep planning.
Dietary / HACCP Notes
- Contains fish.
- Hold cold seafood appetizers at or below 41°F / 5°C.
- Keep cured salmon refrigerated and slice close to service.
Nutrition (per serving, estimate)
| Calories | 180 kcal |
| Protein | 14 g |
| Carbohydrates | 8 g |
| Fat | 9 g |
| Fiber | 2 g |
| Cholesterol | 35 mg |
| Sodium | 520 mg |