Smoked Salmon with Horseradish Cream

By LRay

Bon Appetit, May 2015, page 130.

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)

Details

Servings 4
Adapted from bonappetit.com

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.