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Credit: Danny Kim

Recipe Summary

hands-on:
15 mins
additional:
30 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the vinegar, sugar, caraway seeds, 1 teaspoon kosher salt, and 1/4 cup water in a small pot. Bring to a boil over high heat. Remove from heat. Add the cucumber and fennel. Let sit, tossing occasionally, until cool, 20 to 30 minutes; drain.

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  • Top the smoked salmon with the watercress or frisée and the pickled vegetables. Serve drizzled with olive oil and topped with flaky sea salt. Make and refrigerate the pickled vegetables up to 4 days in advance.

Nutrition Facts

60 calories; fat 1.5g; cholesterol 5mg; sodium 720mg; protein 6g; carbohydrates 7g; sugars 4g; fiber 2g; iron 1mg; calcium 37mg.
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