Smoked salmon and pickled vegetable salad recipe

Ingredients

• ¼ cup white wine vinegar
• 1 tablespoon sugar
• ½ teaspoon crushed caraway seeds
• Kosher salt
• ½ English cucumber, sliced
• ½ small fennel bulb, sliced
• 4 ounces sliced smoked salmon
• 2 cups torn frisée
• Olive oil and flaky sea salt, for serving

1. Combine the vinegar, sugar, caraway seeds, 1 teaspoon salt, and ¼ cup water in a saucepan and bring to a boil; remove from heat. Add the cucumber and fennel. Let cool, tossing occasionally; drain.
2. Top the smoked salmon with the frisée and pickled vegetables. Serve with a drizzle of olive oil and sea salt.