Christmas Kitchen
Smoked Irish salmon with seasonal pickled vegetables, horseradish, honey and mustard
Smoked Irish salmon with seasonal pickled vegetables, horseradish, honey and mustard
Elevate your festive feast with this easy but tasty starter: Smoked Irish Salmon with Seasonal Pickled Vegetables! Creamy horseradish, honey-mustard dressing, and a medley of tangy pickled veggies come together in just 20 minutes.
What you'll need:
- 600gms sliced smoked salmon
- 100ml horseradish sauce
- 100ml creme fraiche.
- 50ml wholegrain mustard
- 50ml honey
- 70ml white wine vinegar
- Juice of ½ lemon
- 100ml rapeseed oil
- 1 teaspoon chopped fresh dill
- Season to taste
Pickled Veg
- 1 cucumber (peel, cut in half and deseed, then keep peeling into long strips)
- 2 medium carrots (peel off outer skin, then keep peeling into long strips)
- 4 cooked beetroot (boil in ½ litre water,1/2 litre malt vinegar, 1 tablespoon salt, when soft, remove and allow to cool. Peel and dice as finely as you can.
- 100ml white wine vinegar
- 20gms salt
- 40gms sugar
- 2gms white pepper
Method:
- Mix the vinegar, sugar, salt, seasoning and dress each of the vegetables individually and set aside.
- Mix the horseradish and the creme fraiche together with freshly cracked pepper and set aside
- Whisk the vinegar, lemon, dill, and mustard together drizzle in the oil as you whisk.
- Assemble starter, this is fantastic with crisp bread and peppery rocket.