I’m a west coast girl in the sense that I was born and raised here in the Vancouver area. I’ve only left briefly for some training for work back east, but haven’t lived anywhere besides close to the Pacific Ocean. Occasionally, this comes through in my food cravings, specifically in seafood. I’ve always loved seafood and generally crave the flavours of salmon, mussels, prawns, and other sea living creatures.
This salad derived from one of my post-pregnancy cravings that brought back so many memories of living and loving the West coast. It’s made up in mere minutes and has wonderful combinations of flavours that are light and fresh. The crunch of the radish against the melt in your mouth salmon with the hit of crème fraîche dill is a combo that I’d like to revisit. Stat 🙂 And, you can make things on toast! One of my favourite lunches ever.
Serves 2
Ingredients:
200 gr smoked salmon fillets
4 radishes, thinly sliced
1/4 cucumber, cut into matchstick pieces
1/4 cup crème fraîche
1/4 cup chopped fresh dill
1/8 tsp minced garlic
1 tsp olive oil
salt and pepper to taste
Optional side: rye crostini or toasts of your preference.
Directions:
Whisk crème fraîche, dill, garlic, and oil in a small bowl. Set aside.
Assemble salmon, radishes and cucumber on a plate. Drizzle with crème fraîche mixture and serve alongside crostini or toasts.
Enjoy!
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