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Grilled salmon with pickled cucumber and horseradish cream
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| 3/4 cup | water |
| 100ml | white wine vinegar, plus 3 tsp |
| 1/2 cup | castor sugar, plus 1/2 tsp |
| 10 | whole black peppercorns |
| 1 1/2 telegraph cucumbers | |
| 150g | sour cream |
| 2 tbsp | grated fresh horseradish |
| Salt | |
| pepper | |
| 4 x 200g | salmon fillets |
| 1 tbsp | chopped dill |
The richness of the salmon balances out the kick from the horseradish and tartness of the pickled cucumbers.
Method
For pickled cucumber, combine water, 100 millilitres of vinegar, 1/2 cup sugar and peppercorns in a small saucepan and bring to the boil over medium heat, stirring until sugar dissolves.Remove from heat and cool. Peel cucumbers and cut in half lengthways. Scrape out seeds using a teaspoon and discard, then slice the flesh. Put cucumber slices in vinegar mixture, stir and set aside.
For horseradish cream, combine sour cream, three teaspoons vinegar, 1/2 teaspoon sugar and grated horseradish. Stir well and rest, covered in the fridge, for at least 30 minutes then season with salt and pepper.
For salmon, heat a large, lightly oiled grill pan, season salmon and cook over medium heat for three minutes. Turn and cook for a further two to four minutes or until cooked as desired.
To serve, combine drained cucumber and dill and toss gently. Put cucumber and salmon on plates and add a dollop of horseradish cream.
Read more: http://www.smh.com.au/lifestyle/cuisine/seafood/recipe/grilled-salmon-with-pickled-cucumber-and-horseradish-cream-20111019-1m693.html#ixzz1fFSGo9Nl
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