Salmon salad with light salting

Description

Perfect for an everyday table. This salad can also be prepared for a festive occasion. It's simple and easy to make, yet presents beautifully and has an exquisite taste. I slice the cucumber and fish very thinly. The fish for the salad can be prepared in advance and stored in the refrigerator for 2-3 days. Garnish as desired and serve.

Instructions

1. 1

   Step 1

   In a container with a tightly sealed lid, mix sugar, salt, and dill (2 tablespoons). Add the boneless salmon, pour vodka over it, close the lid, and refrigerate for 24 hours, turning it over two or three times.

2. 2

   Step 2

   After 24 hours, I take out the fish and dry it thoroughly with paper towels.

3. 3

   Step 3

   In a separate bowl, I combine the mustard, lemon juice, honey, and the remaining dill, and mix well.

4. 4

   Step 4

   I slice the fish very thinly. I cut the avocado in half, use only one half, and slice it thinly.

5. 5

   Step 5

   I wash the cucumber and slice it into thin strips using a vegetable slicer. I wash the lettuce and dry it with paper towels.

6. 6

   Step 6

   I place the fish on a plate, then add avocado, and on top arrange thin strips of cucumber decoratively. Next to it, I place salad leaves and drizzle with a mustard-based dressing. I serve the dish with slices of baguette.