Citrus Peppercorn Smoked Salmon

Cooked salmon is my go-to healthy meal, but in the summer I want something cool! The best of both worlds is in this one recipe. A chilled summer snack or refreshing start to your dinner, my recipe for Citrus Peppercorn Smoked Salmon brings salmon from boring to brilliant!

I must be honest; I used to hate smoked salmon! But this preparation changed my opinion forever. Why? How could this be?

The juicy, clean flavor of segmented naval oranges, the crunch of freshly shaved cucumber, the bursts of heat from peppercorns, the tender, light meatiness of good-quality smoked salmon…topped with extra virgin olive oil and chives? Smoked salmon never was this cool.

In a rush? Impress in just a few steps! I promise. It’s easy.

Makes: 2 appetizer-sized portions

The Ingredients

1 packet citrus peppercorn smoked salmon (my favorite brand by far: Charlie Trotter!)

*Note: if you can’t find citrus peppercorn smoked salmon, no worries! Choose a good-quality non-flavored smoked salmon and just add a 4-5 peppercorns to the top of your dish and perhaps a teaspoon of the zest of the oranges you use!

2 ripe naval or cara cara oranges (the orange should have some “give” when you squeeze it to know it’s ripe!)

2 pickling cucumbers (or substitute for one regular cucumber)

Small handful of chives

2 tablespoons extra virgin olive oil

 

The Steps

Peel back smoked salmon packaging, and slice salmon into 2-3 inch pieces. Roll pieces in spirals and place in center plate.

Peel oranges and remove white membrane with a paring knife. Then cut out the orange segments so there is no membrane on slices. Place the slices of one orange per plate around the outside of the smoked salmon spirals. Squeeze the juice of the remainder of the orange (without the segments) on smoked salmon.

Wash and dry cucumbers. Take a vegetable peeler and remove skin of cucumber. Then make approximately one inch slices of peeled cucumber, and place a large pinch of these slices on top of the plated smoked salmon.

Snip chives over plate. Drizzle with extra virgin olive oil. Serve right away (with a nice glass of rosé).

*Tune in tomorrow for a Tips & Tricks tutorial on “How to Make Baby Oranges!” AKA…these delicious, membrane-free orange segments from the steps above!

 

The Steps with Pictures

Peel back smoked salmon packaging, and slice salmon into 2-3 inch pieces. Roll pieces in spirals and place in center plate.

Peel oranges and remove white membrane with a paring knife. Then cut out the orange segments so there is no membrane on slices. Place the slices of one orange per plate around the outside of the smoked salmon spirals. Squeeze the juice of the remainder of the orange (without the segments) on smoked salmon.

Wash and dry cucumbers. Take a vegetable peeler and remove skin of cucumber. Then make approximately one inch slices of peeled cucumber, and place a large pinch of these slices on top of the plated smoked salmon.

 

Snip chives over plate. Drizzle with extra virgin olive oil. Serve right away (with a nice glass of rosé).

 

*Tune in tomorrow for a Tips & Tricks tutorial on “How to Make Baby Oranges!” AKA…these delicious, membrane-free orange segments from the steps above!

 

 

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