Smoked Salmon & Cucumber Salad with Sriracha Aioli

bcliquorstores.com

Kelly Killeen Talele

Sriracha Aioli, make ahead, recipe follows

4 oz (125 ml) cream cheese, softened

2 garlic cloves, chopped

¼ cup (60 ml) mayonnaise

1 tbsp (15 ml) sriracha

salt and pepper, to taste

2 English cucumbers, thinly sliced lengthwise into strips

7 oz (200 g) thinly sliced smoked salmon, cut into roughly 4-in (10 cm) strips

½ cup (125 ml) Pickled Onions, make ahead, recipe follows

½ cup (125 ml) lukewarm water

2 tbsp (30 ml) granulated sugar

1 tsp (5 ml) table salt

½ cup (125 ml) apple cider vinegar

1 red onion, thinly sliced

1 to 2 tbsp (15 to 30 ml) capers, to taste

¼ cup (60 ml) fresh dill leaves

½ cup (125 ml) curly endive leaves

Directions at bcliquorstores.com

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