Asian Smoked Salmon and Potato Salad with Cucumber Fettuccine

By: Julia Aitken

 

A simple potato and smoked salmon salad gets dressed up in Asian flavours for this new take on a favourite combo.

Cucumber Fettuccine

2 English cucumbers
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) rice wine vinegar
1 tsp (5 mL) granulated sugar
1⁄2 tsp (2 mL) wasabi paste

Salad

1 lb (500 g) small (1 inch/2.5 cm diameter) red-skinned potatoes, scrubbed, cut in half
8 oz (250 g) thinly sliced smoked salmon, cut into 1⁄2 inch (1 cm) strips
3 tbsp (45 mL) finely chopped
fresh coriander
2 tbsp (25 mL) snipped chives
2 tbsp (25 mL) peanut or other mildly flavoured oil
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) rice wine vinegar
1 tbsp (15 mL) soy sauce
1⁄2 tsp (2 mL) wasabi paste
1 tbsp (15 mL) toasted sesame seeds

1. For cucumber fettuccine, trim ends from cucumbers and cut in half crosswise. With a vegetable peeler, peel skin from cucumbers and discard. Still using vegetable peeler, cut cucumbers lengthwise into very thin strips, discarding central core of seeds. Put cucumber in a large bowl.

2. In a small bowl, whisk together soy sauce, vinegar, sugar and wasabi paste until sugar dissolves. Add to cucumber and toss well. Set aside at room temperature for 30 minutes. Drain cucumber well, discarding dressing.

3. For salad, steam potatoes in a large steamer set over a saucepan of simmering water for 15 to 20 minutes or until just tender. Remove steamer from saucepan; let potatoes cool to room temperature.

4. In a large bowl, toss together potatoes, smoked salmon, 2 tbsp (25 mL) coriander and the chives. In a small bowl, whisk together peanut and sesame oils, vinegar, soy sauce and wasabi paste until smooth. Add dressing to potato mixture; toss gently.

5. Divide cucumber among 4 dinner plates. Spoon potato salad over cucumber, dividing evenly. Sprinkle with remaining coriander and the sesame seeds. Serve at once.

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