← All recipes

Confit of salmon with cucumber salad and horseradish cream

Confit of salmon with cucumber salad and horseradish cream comes together with Lemon Juice, Salt, White Wine Vinegar, Non Scented Oil, and Fresh Ground Pepper. Keep it handy for the next time you cook it.

Ingredients

• 2 drop
• 1 tsp
• 1 tbsp
• 3 tbsp
• 1 pinch
• 1 tbsp

Method (preview)

1. 1

   Cure the salmon:place the 4 fillets of salmon into a small bowl and mix with the salt, pepper, dill and lemon zest.

2. 2

   Marinade for 30 mins, only.

3. 3

   Wash under running water, and pat dry the fish.

4. 4

   Refrigerate covered with cling film.

5. 5

   Make the cucumber salad:finely slice the cucumber.

6. 6

   Place in a bowl, sprinkle with salt and leave and marinade for 30 mins. (The salt will remove the enzymes which can cause indigestion).

7. 7

   Rinse under cold water, pat dry.

8. 8

   Add vinegar, sunflower oil, dill and pepper.

9. 9

   Taste to correct seasoning.

10. 10

    Make the horseradish cream: combine all the ingredients and season to taste, for more of a twang add some freshly grated horseradish.

11. 11

    Serve by arranging the cucumber in the centre of the plates; place on the confit salmon pieces.

12. 12

    Drizzle the horseradish sauce around.

13. 13

    Arrange a few sprigs of dill and trout eggs on the sauce.

14. 14

    When serving sprinkle a little fleurs de sel onto the salmon.