- 4
Ingredients
- Pickled Cucumber
- 1/4 cup sugar
- 1/4 cup malt vinegar
- 2 tablespoons distilled white vinegar
- 1 teaspoon kosher salt
- 2 small shallots, thinly sliced
- 1 Fresno chile, thinly sliced into rings, seeds removed
- 1 jalapeño, thinly sliced into rings, seeds removed
- 1 small cucumber, cut into 1/2-inch spears
- Pickled Red Onion
- 1 dried chile de árbol
- 1 cinnamon stick, lightly crushed
- 3 whole cloves
- 1 cup distilled white vinegar
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 1 small red onion, thinly sliced into rings
- Horseradish Cream And Assembly
- 3 tablespoons finely grated peeled horseradish
- 2 teaspoons fresh lemon juice
- 2 teaspoons white wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon English mustard powder
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 6 ounces cold-smoked salmon, skin removed, cut into 1/2-inch pieces
- Dill sprigs and parsley sprigs (for serving)
Preparation
Step 1
Bring sugar, both vinegars, salt, and ⅓ cup 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 chile, and jalapeño. Let cool.
Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
Do Ahead: Cucumber can be pickled 1 day ahead. Keep chilled.
Bring chile, 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.
Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
Do Ahead: 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.