Smoked Salmon with Cucumber and Mango

5 from 3 votes
Prep Time 1 hour
Cook Time 50 minutes
Rest Time 1 hour
Total Time 2 hours 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 188 kcal



  • 1 kg Flour
  • 600 ml Lukewarm water
  • 2 cube Yeast
  • 20 g Sugar
  • 20 g Butter
  • 20 g Salt
  • 1 tsp Purple curry

Cucumber salad:

  • 4 Pc. Cucumber
  • 4 tbsp Cream
  • 1 tbsp Lemongrass oil
  • 1 tbsp Rice vinegar
  • 3 tbsp Herb vinegar
  • 3 tbsp Salt
  • 1 tsp Salt
  • 2 Pr Pepper


  • 800 g Salmon without skin and bones
  • 4 tbsp Sesame black
  • 2 tbsp Purple curry
  • 800 g Incense wood
  • 2 Pc. Ripe mangoes
  • 1 cups Creme fraiche Cheese


Bread preparation:

  • For the bread, put the flour, yeast, water, butter, sugar, salt in a bowl and knead into a smooth dough, either by hand or with a machine.
  • Now divide the dough into 2 equal pieces.
  • Put one half in an oiled bowl, cover with a towel and place in a warm place.
  • Continue kneading the other half with the curry until the curry is well distributed in the dough, then put it aside, also covered.
  • The dough must now rest for an hour. The salmon can be smoked while the dough is resting.


  • Cut the salmon into 5x5 cm pieces. You need 10 pieces of the cube, ideally they all have the same thickness.
  • Now press 5 of the salmon cubes upside down into the sesame seeds, then press the other 5 salmon cubes upside down into the purple curry.
  • Next, take a large saucepan and cover the bottom with smoking wood.
  • Now take a sieve lined with baking paper and place the first 5 salmon cubes in the sieve.
  • The salmon cubes should not be directly next to each other. The sieve is now hung in the pot and should not touch the bottom.
  • The pot is now covered with cling film or a lid so that no smoke can escape.
  • The pot is placed on the stove on a low setting and smoked for about 10 minutes.
  • The salmon should be taken directly from the stove and taken out of the pot, otherwise it will not get a nice brown color.
  • Repeat this with the last 5 salmon cubes and use new smoking wood for this.


  • The bread dough is now ready and should have doubled in size. The bread is now formed into a ciabatta on a floured work surface.
  • Place the bread on a baking sheet with baking paper and bake at 200 degrees for 15 minutes until golden brown.
  • Then take out of the oven and let cool down.

Cucumber salad:

  • The cucumbers are now peeled and cut into 4 pieces each.
  • Then these pieces are turned into cucumber spaghetti with the spiral cutter.
  • These are sprinkled with the 3 tablespoons of salt and then mixed with your hands.
  • The cucumbers should now stand for 15 minutes, then they can be drained and squeezed out.
  • Mix the oil, the cream, the rice vinegar and the herb vinegar, as well as the salt and pepper, into a dressing and pour over the cucumber.
  • Now just peel the mangoes and cut into fine slices. Use the creme fraiche to serve the salmon.


Serving: 100gCalories: 188kcalCarbohydrates: 27gProtein: 9.2gFat: 4.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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