Hot Smoked Salmon Salad
With Cucumbers, Cherries, and Tarragon
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Cooking tools:
- Cherry pitter
- Chef's knife
- Cutting board
- Citrus press
- Mixing bowl
- Whisk
- Measuring spoon
- Pepper mill
- Serving bowl
- Fork
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
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