ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Salmon with Creamy Cucumber Salad

Photo: Con Poulos
Yield Makes 6 servings

Ingredients

  • 2 bunches watercress, stems removed
  • 1 pound thinly sliced smoked salmon
  • 2 teaspoons prepared horseradish
  • 2 teaspoons coarse-grain mustard
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped fresh dill
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 hothouse (seedless) cucumber or 1 regular cucumber, quartered lengthwise and thickly sliced
  • 1 lemon, cut into wedges (optional)
  • Bagel chips or 1 thinly sliced baguette

Nutrition Information

  • calories 156
  • caloriesfromfat 40 %
  • fat 7 g
  • satfat 3 g
  • cholesterol 31 mg
  • sodium 871 mg
  • carbohydrate 6 g
  • fiber 1 g
  • sugars 3 g
  • protein 15 g

How to Make It

  1. Divide the watercress and salmon among 6 plates.

    In a large bowl, combine the horseradish, mustard, sour cream, lemon juice, salt, and pepper. Transfer half the dressing to a small bowl and set aside. Add the cucumber to the large bowl and toss. Divide the cucumbers among the plates and sprinkle with the dill. Serve with the reserved dressing, lemon wedges (if using), and bagel chips or baguette slices.