SMOKED SALMON WITH HORSERADISH CREAM

Smoked Salmon with Horseradish Cream image

Number Of Ingredients 28

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Pickled cucumber:
1/4 cup sugar
1/4 cup malt vinegar
2 tablespoons distilled white vinegar
1 teaspoon kosher salt
2 small shallots, thinly sliced
1 Fresno chile, thinly sliced into rings, seeds removed
1 jalapeño, thinly sliced into rings, seeds removed
1 small cucumber, cut into 1/2" spears
Pickled Red Onion:
1 dried chile de árbol
1 cinnamon stick, lightly crushed
3 whole cloves
1 cup distilled white vinegar
1/2 cup sugar
1 teaspoon kosher salt
1 small red onion, thinly sliced into rings
Horseradish Cream and Assembly:
3 tablespoons finely grated peeled horseradish
2 teaspoons fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon sugar
1/4 teaspoon English mustard powder
1/2 cup heavy cream
Kosher salt, freshly ground pepper
freshly ground pepper
6 ounces cold-smoked salmon, skin removed, cut into 1/2" pieces
Dill sprigs and parsley sprigs (for serving)

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.