Grilled salmon with pickled cucumber and horseradish cream

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Grilled salmon with pickled cucumber and horseradish cream

Grilled salmon with pickled cucumber and horseradish cream
Photo: Quentin Jones

Ingredients

  • ¾ cup water
  • 100ml white wine vinegar, plus 3 tsp
  • ½ cup castor sugar, plus ½ tsp
  • 10 whole black peppercorns
  • 1 ½ telegraph cucumbers
  • 150g sour cream
  • 2 tbsp grated fresh horseradish
  • Salt and pepper
  • 4 x 200g salmon fillets
  • 1 tbsp chopped dill
  • Serves 4

Method

For pickled cucumber, combine water, 100 millilitres of vinegar, 1/2 cup sugar and peppercorns in a small saucepan and bring to the boil over medium heat, stirring until sugar dissolves.Remove fromheat and cool. Peel cucumbers and cut in half lengthways. Scrape out seeds using a teaspoon and discard, then slice the flesh. Put cucumber slices in vinegar mixture, stir and set aside.

For horseradish cream, combine sour cream, three teaspoons vinegar, 1/2 teaspoon sugar and grated horseradish. Stir well and rest, covered in the fridge, for at least 30 minutes then season with salt and pepper.

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  • Main Ingredients - Fish
  • Course - Main-course

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