Smoked Salmon With Horseradish Cream Recipes

SMOKED SALMON WITH APPLE-HORSERADISH CREAM AND BLACK BREAD

Steps:

• Steam broccoli in a colander over simmering water or in the microwave until tender-crisp. Set aside.
• Meanwhile, in a medium bowl, whisk together apple, yogurt, mayonnaise, mustard, and horseradish. Arrange salmon on a serving platter. Arrange black bread slices alongside and garnish with lemon wedges and capers. Serve half of the broccoli with this meal and reserve remaining broccoli (about 2 cups) for another recipe.

SMOKED SALMON WITH HORSERADISH CREAM

Steps:

• Pickled cucumber:
• Bring sugar, both vinegars, salt, and 1/3 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.
• Pickled Red Onion:
• 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.
• Let brine cool, then pour over onion.
• Do Ahead
• Onion can be pickled 1 week ahead. Cover and chill.
• Horseradish Cream and Assembly:
• 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.

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE

Steps:

• Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT

Steps:

• Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
• In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
• Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

SMOKED SALMON WITH HORSERADISH CREAM

Steps:

• Whisk cream with horseradish, mustard, and 1/4 teaspoon pepper until it is thick and holds soft peaks. Serve salmon with horseradish cream on the side.