Recipe - Rosettes Of Smoked Salmon With Sweet Cucumber Salad

One half Cucumber, very thinly cut or sliced up
One half cup Thinly cut or sliced up onion rings
One fourth cup Castor sugar or granulated
sugar ground fine in a food
processor
1 One fourth teaspoon Salt
2 tablespoon Cider vinegar plus
2 teaspoon Cider vinegar
1 Piece smoked Irish salmon,
(8 ounce) cut from a whole
side (8 to 12)
1 Sprig flatleaf parsley,
fennel or chervil, to
garnish

Mix the cucumber with the onion, castor sugar, salt and cider vinegar.
Leave to marinate for about 1 hour.

Cut the smoked salmon into 16 to 20 slices about 1/8 to 1/4inch thick,
cutting straight down onto the skin. Wrap one slice around your finger and
set in the center of a large plate. Wrap 3 or 4 more slices around the
center slice to form a rosette. Repeat the process to make 3 more rosettes.

Drain the cucumber slices and arrange them in a circle around the smoked
salmon rosettes. Garnish with sprigs of flatleaf parsley, dill or chervil.

Yield: 4 servings

NOTES : Recipe Courtesy of Darina Allen of Ballymaloe Cookery School Recipe
by: Cooking Live Show #CL8842 Posted to MCRecipe Digest V1 #523 by Angele
Freeman jfreeman@netusa1.net on Mar 19, 1997