Grilled salmon with pickled cucumber and horseradish cream

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

Grilled salmon with pickled cucumber and horseradish cream

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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