Photo: Quentin Jones
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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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