PREP TIME: 5 minutes
COOK TIME: —
After a long day of flying to Guelph, Ontario, for a book tour, Kevin and I decided to grab lunch at a cute little café before getting ready for the event. Each of us ordered a plate of salmon coins and asked the server to swap out the crackers for cucumber slices. The dish was so good that I knew I’d have to re-create it for this book.
If you don’t have a garlic press, you can mince the garlic using the smallest holes of a box grater. It works like a charm!
¼ cup (52 g) mayonnaise
Grated zest of ½ lemon
1 tablespoon plus 1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon finely ground sea salt
⅛ teaspoon ground black pepper
1 English cucumber (about 12 in/30.5 cm long), sliced crosswise into coins
8 ounces (225 g) smoked salmon, separated into small pieces
2 fresh chives, sliced
- Place the mayonnaise, lemon zest, lemon juice, mustard, garlic, salt, and pepper in a small bowl and whisk to combine.
- Divide the cucumber coins between 2 plates. Top each coin with a piece of smoked salmon, then drizzle with the mayonnaise mixture and sprinkle with sliced chives.
- Serve right away or store in the fridge for up to 1 day.
make it EGG-FREE:
Use egg-free mayonnaise (see recipe on here).
make it LOW-FODMAP:
Omit the garlic.
Per serving, made with homemade mayonnaise:
calories: 337 | calories from fat: 226 | total fat: 25.1 g | saturated fat: 4.1 g | cholesterol: 36 mg
sodium: 2200 mg | carbs: 5.4 g | dietary fiber: 1.7 g | net carbs: 3.7 g | sugars: 3.3 g | protein: 22.4 g
FAT : 67%
CARBS : 6%
PROTEIN : 27%