Smoked salmon and cucumber salad
The fresh flavours of cucumber, dill and fennel combine in this impressive smoked salmon salad.
Ingredients
For the salmon and cucumber
- 100²µ/3½´Ç³ú cream cheese
- 100²µ/3½´Ç³ú piece fresh horseradish, peeled and grated
- 2 lemons, zest and juice
- 150g/5½oz piece smoked salmon
For the fennel cream
- 50ml/2fl oz extra virgin olive oil
- 1 fennel bulb, very thinly sliced on a mandolin
- 100²µ/3½´Ç³ú dill, plus extra for garnishing
- 50ml/2fl oz double cream
For the salad dressing
- 50ml/2fl oz extra virgin olive oil
- 2 tsp white wine vinegar
- 1 garlic clove, very thinly sliced on a mandolin
- thyme sprig, leaves picked
- ½ shallot, thinly sliced
- 1 tsp pink peppercorns, crushed
For the salad
Method
To make the salmon, put the cream cheese, grated horseradish and the lemon zest and juice in a bowl and mix well. Spoon into a piping bag or a sandwich bag with the corner snipped off.
Pipe the horseradish cream onto the smoked salmon and roll up in cling film. Allow to rest for at least an hour. Slice into portions just before serving.
Heat the oil in a medium sauté pan and quickly cook the fennel with a pinch of salt. Add the cream and dill, transfer to a blender and blitz until smooth.
To make the dressing, mix together the ingredients in a bowl or shake in a screw-top jar.
To serve, place the salmon portions onto the plate, along with the salad and dressing. Top with the cucumber, fennel and dill.