Chef Rouan Robb,
Buttermilk and horseradish add tang to the creamy dressing, which pairs perfectly with succulent slices of smoked salmon.
1 English cucumber, cut into thin slices lengthwise
12 pieces smoked salmon
2 cups spring mix
2 garlic cloves, minced
3/4 cup mayonnaise
1/4 cup lemon juice
1/4 cup buttermilk
2 Tbsp horseradish
1 tsp minced fresh dill
salt and pepper to taste
1. In a bowl, whisk together dressing ingredients. Toss with mixed greens
2. Pat cucumber slices dry with paper towel.
3. On each slice put 2 sprigs of dill, a slice of smoked salmon and a small bundle of greens. Roll cucumber.