Smoked Salmon with Horseradish Cream

Ingredients for Smoked Salmon with Horseradish Cream

• 60ml sugar

• 60ml malt vinegar

• 2 tablespoons distilled white vinegar

• 1 teaspoon kosher salt

• 2 small shallots, thinly sliced

• 1 Fresno chilli, thinly sliced into rings, seeds removed

• 1 jalapeño, thinly sliced into rings, seeds removed

• 1 small cucumber, cut into 1/2" spears

• 1 dried chilli de árbol

• 1 cinnamon stick, lightly crushed

• 3 whole cloves

• 240ml distilled white vinegar

• 120ml sugar

• 1 teaspoon kosher salt

• 1 small red onion, thinly sliced into rings

• 45ml finely grated peeled horseradish

• 2 teaspoons fresh lemon juice

• 2 teaspoons white wine vinegar

• 1 teaspoon sugar

• 1/4 teaspoons English mustard powder

• 120ml double cream

• Kosher salt, freshly ground pepper

• freshly ground pepper

• 170g cold-smoked salmon, skin removed, cut into 1/2" pieces

• Dill sprigs and parsley sprigs (for serving)

How to make Smoked Salmon with Horseradish Cream

Bring sugar, both vinegars, salt, and 80ml water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chilli, and jalapeño. Let cool.

Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.

Cucumber can be pickled 1 day ahead. Keep chilled.

Bring chilli, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.

Let brine cool, then pour over onion.

Onion can be pickled 1 week ahead. Cover and chill.

Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.

Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.

Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.