Ingredients for Smoked Salmon with Horseradish Cream

• 60ml de açúcar

• 60ml malt vinegar

• 2 colheres de sopa de vinagre branco destilado

• 1 colher de chá de sal kosher

• 2 small shallots, thinly sliced

• 1 Fresno chilli, thinly sliced into rings, seeds removed

• 1 jalapeño, thinly sliced into rings, seeds removed

• 1 small cucumber, cut into 1/2" spears

• 1 dried chilli de árbol

• 1 cinnamon stick, lightly crushed

• 3 cravos-da-índia inteiros

• 240ml de vinagre branco destilado

• 120ml de açúcar

• 1 colher de chá de sal kosher

• 1 small red onion, thinly sliced into rings

• 3 tablespoons finely grated peeled horseradish

• 2 colheres de chá de suco de limão fresco

• 2 teaspoons white wine vinegar

• 1 colher de chá de açúcar

• 1/4 teaspoons English mustard powder

• 120ml de creme de leite fresco

• Sal kosher, pimenta moída na hora

• pimenta-do-reino moída na hora

• 170g cold-smoked salmon, skin removed, cut into 1/2" pieces

• Dill sprigs and parsley sprigs (for serving)

Bring sugar, both vinegars, salt, and 80ml 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 chilli, and jalapeño. Let cool.

Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.

Cucumber can be pickled 1 day ahead. Keep chilled.

Bring chilli, 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.

Onion can be pickled 1 week ahead. Cover and chill.

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.