Smoked Salmon With Cucumber:
What's Coookin'

Aired on Superstation WGN
Saturday, August 27 and December 3, 2005
Show 222

Food adventurer Alex rejoins master French chef Jean-Marie Lacroix in the Rittenhouse Hotel in Philadelphia where Jean-Marie prepares smoked salmon with cucumber. A good source of selenium, protein, niacin and vitamin B12, salmon may also lower the risk of stroke if eaten one to three times a week. Jean-Marie layers the smoked salmon with thinly sliced cucumbers.

Cucumbers are filled with vitamin C and caffeic acid which sooths skin irritation and reduces swelling. The cucumber skin is rich in fiber and contains silica, potassium and magnesium. Jean-Marie drizzles a light and zingy dressing of soy sauce and lemon juice over his salmon "sandwich." Lemons contain a vitamin that activates the immune system.

This delicate and healthy dish is garnished with a delightful crown of salad greens.

Napoleon of cucumber with salmon
(Serves 2)

Ingredients:

1 large seedless cucumber cut into 4-inch long pieces
10 thin slices smoked salmon
Juice of 1 lemon
1 teaspoon soy sauce
1 cup first-press olive oil
Salt and pepper to taste

Preparation:

With a mandolin, cut the cucumber into thin slices and refrigerate. Cut the smoked salmon slices to the same size as the cucumber slices. Mix lemon juice, soy sauce and olive oil in a bowl to create a dressing. On a cold plate, place the first slice of cucumber and over it one slice of smoked salmon.

Continue alternating cucumber and salmon slices until half the cucumber and salmon have been used. Repeat with the remaining cucumber and salmon slices on a second cold plate. Season with pepper and dressing.

Finish each plate with one slice of cucumber on top. Season with fleur de sel or coarse salt. (Optional: Decorate with micro greens.) Pour remaining dressing around the edge of each plate.