Smoked Salmon With Horseradish Cream
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Sugar1 cup
Malt Vinegar1 cup
Distilled White Vinegar1 tsp
Kosher Salt2 small
Shallot (thinly sliced)2 tsps
Lemon Juice (fresh)2 tsps
White Wine Vinegar1 tsp
English Mustard (powder)1 cup
Heavy CreamDirections:
1
Pickled cucumber: Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes
2
Remove from heat and add shallots, Fresno chile, and jalapeño
3
Let cool
4
Place cucumber spears in a glass jar and pour cooled liquid over
5
Cover jar and chill at least 3 hours
6
Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes
7
Remove from heat and add shallots, Fresno chile, and jalapeño
8
Let cool
9
Place cucumber spears in a glass jar and pour cooled liquid over
10
Cover jar and chill at least 3 hours
11
Do ahead Cucumber can be pickled 1 day ahead
12
Keep chilled
13
Cucumber can be pickled 1 day ahead
14
Keep chilled
15
Pickled Red Onion: Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan
16
Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes
17
Add onion and cook, stirring, until just softened and bright pink
18
Transfer to a heatproof jar with a slotted spoon
19
Let brine cool, then pour over onion
20
Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan
21
Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes
22
Add onion and cook, stirring, until just softened and bright pink
23
Transfer to a heatproof jar with a slotted spoon
24
Let brine cool, then pour over onion
25
Do Ahead Onion can be pickled 1 week ahead
26
Cover and chill
27
Onion can be pickled 1 week ahead
28
Cover and chill
29
Horseradish Cream and Assembly: Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl
30
Whisk cream in another small bowl to soft peaks
31
Gently fold in horseradish mixture; season with salt and pepper
32
Divide salmon, pickled cucumber, and pickled red onion among plates
33
Top with dill and parsley sprigs; season with pepper
34
Serve with horseradish cream alongside
35
Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl
36
Whisk cream in another small bowl to soft peaks
37
Gently fold in horseradish mixture; season with salt and pepper
38
Divide salmon, pickled cucumber, and pickled red onion among plates
39
Top with dill and parsley sprigs; season with pepper
40
Serve with horseradish cream alongside