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Hot-smoked salmon with quick-pickled cucumber & horseradish crème fraîche
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2 x 150g packs hot smoked Scottish salmon slices
4 tbsp crème fraîche
4 tsp hot horseradish sauce
1 tbsp white wine vinegar
½ tbsp caster sugar
1 tbsp chopped dill, plus extra leaves to garnish
1 tbsp nonpareille capers
1. Gently flake the salmon into bitesized chunks. Mix the crème fraîche with the horseradish and season with a little black pepper. Set aside.
2. Cut the cucumber in half lengthways then, using the tip of a teaspoon, carefully scoop out the seeds and discard (or use in a juice or smoothie). Cut the cucumber into 1cm half moons on the diagonal. Place in a sieve and sprinkle generously with sea salt flakes. Leave to drain over a bowl for 15 minutes, then rinse off the salt with cold water and pat the cucumber dry.
3. Toss the cucumber with the vinegar, sugar and chopped dill. Mix and leave to rest for 30 minutes, or cover and chill for up to 48 hours (be sure to serve them at room temperature).
4. When ready to serve, arrange the cucumber between 6 plates. Arrange the salmon around it. Dot the plate with small spoonfuls of horseradish crème fraîche. Add a few capers, black pepper to taste, a pinch of flaked sea salt and scatter the dill fronds. Serve immediately.
Get ahead Make the cucumber up to 48 hours in advance and store in the fridge until 20 minutes before serving. Mix the horseradish and crème fraîche together and refrigerate until 20 minutes before serving too.
Typical values per serving:
gluten free/high in omega 3
This recipe was first published in December 2020.