Grilled salmon with pickled cucumber and horseradish cream

Name: Grilled salmon with pickled cucumber and horseradish cream
Cook time: 1 h 30 min
Ingredients: ¾ cup water; 100ml white wine vinegar, plus 3 tsp; ½ cup castor sugar, plus ½ tsp; 10 whole black peppercorns; 1 ½ telegraph cucumbers; 150g sour cream; 2 tbsp grated fresh horseradish; Salt and pepper; 4 x 200g salmon fillets; 1 tbsp chopped dill; Serves 4

Lynne Mullins

October 19, 2011

Time:1-2 hours

Grilled salmon with pickled cucumber and horseradish cream

Ingredients

¾ cup water
100ml white wine vinegar, plus 3 tsp
½ cup castor sugar, plus ½ tsp
10 whole black peppercorns
1 ½ telegraph cucumbers
150g sour cream
2 tbsp grated fresh horseradish
Salt and pepper
4 x 200g salmon fillets
1 tbsp chopped dill
Serves 4

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 fromheat 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.