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Cured Salmon Salad

Cured salmon salad with greens and lemon citronette
Thinly sliced grappa-cured salmon over cucumber with greens and citronette.

Ingredients

servings
  • 2 slices grappa-cured salmon
  • 2 tbsp lemon citronette
  • 2 cups tender mixed greens
  • 1 English cucumber, thinly sliced
Grappa Cured Salmon Recipe

Preparation

Thinly slice the cucumber and arrange in the center of a chilled plate.
Place the greens inside a ring mold over the cucumber.
Top with thin slices of grappa-cured salmon.
Remove the ring and drizzle generously with lemon citronette. Serve immediately.

Wine pairing

wine icon

Montenidoli Vernaccia di San Gimignano Tradizionale 2021
Citrus peel, almond, and saline notes mirror the lemon citronette and the oceanic character of cured salmon. Medium body and bright acidity keep the palate refreshed.

Check availability • Contact Chef David

Nutrition Facts (per serving)

180
Calories
14 g
Protein
9 g
Fat
8 g
Carbs
2 g
Fiber
Values are estimates and will vary based on exact ingredients and portion sizes.

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