Grilled salmon with pickled cucumber and horseradish cream
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
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.