Recipe

Hot Smoked Salmon Salad

With Cucumbers, Cherries, and Tarragon

By: Vilda Gonzalez
Published March 03, 2025
Total Time: 15 minutes
Prep Time: 10 minutes
Yields: 2 Servings
Intro

This salad features a bright and unexpected marriage of flavor. Cucumbers add a pleasing crunch and cherries offer a bright fruitiness—both provide the perfect refreshing foil to the meatiness of our smoked salmon, especially when dressed generously in a zippy preserved lemon citronette.

Ingredients

  • 1 medium cucumber (roughly 1½ cups of cut bite sized pieces)
  • 1 scant cup pitted cherries
  • 4 ounces Angel Oak Smokehouse Hot Smoked Salmon, flaked into bite size pieces.
  • A small handful of tarragon, leaves picked from the stem
  • Zest and juice of 1 lemon
  • ½ teaspoon preserved lemon paste
  • 1 teaspoon runny honey
  • Small pinch of fine sea salt
  • Freshly cracked black pepper
  • 2 tablespoons olive oil

Directions

Step 1: To make the citronette, combine the lemon zest and juice, preserved lemon paste, honey, pinch of salt and pepper into a small mixing bowl. Pour in the olive oil and whisk to emulsify. Set aside while you prepare the rest of your salad ingredients. 

Step 2: Cut the cucumbers into any bite sized shape you prefer. Halve all of the cherries. 

Step 3: Assemble the cut cucumber, cherries, and flaked smoked salmon on a platter, making sure to distribute the pieces evenly so that each bite consists of every flavor. 

Step 4: Evenly spoon the citronette over everything. Garnish the salad with torn tarragon leaves.

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