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Hot smoked salmon with pickled red cabbage
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100ml Aspall Organic Cyder Vinegar
1 tsp flaky sea salt
2 tbsp maple syrup
1 clove garlic, peeled and lightly crushed (but keep in one piece)
1 tsp caraway seeds
½ small red cabbage (about 300g), finely sliced
750g Waitrose Duchy Organic Salad Potatoes, peeled and cut into 2cm cubes
2 tbsp essential Waitrose Creamed Horseradish Sauce
2 tbsp mayonnaise
2 tbsp salad cress
2 x 150g packs Waitrose Hot Smoked Scottish Salmon Slices, to serve
1. Place 100ml water into a large bowl, add the cyder vinegar, salt, maple syrup, garlic and caraway seeds and mix well. Add the cabbage, stir well then transfer all to an airtight container and chill overnight.
2. Cook the potatoes in boiling water for 10-12 minutes until tender but still holding their shape. Drain well and leave to cool for a few minutes.
3. Mix together the horseradish and mayonnaise. Place the potatoes in a serving bowl and gently toss with the mayonnaise mixture and cress. Serve with the pickled red cabbage and hot smoked salmon.
Cook’s tipThe pickled red cabbage can be stored in an airtight container in the fridge for up to 3 days.
Typical values per serving: