SMOKED SALMON WITH LEMON CRÈME FRAÎCHE & PICKLED CUCUMBER
Serves 6
Whole fillet hot-smoked salmon
Lemon crème fraîche
200g crème fraîche
1 lemon, zest and juice
1 tsp black peppercorns
Pickled cucumber
400ml rice wine vinegar
100g caster sugar
150g salt
500g cucumber
1 lemon, sliced
1. To make the pickle, add vinegar, sugar, salt and 400ml of water to a saucepan. Heat until sugar and salt dissolved. Leave to cool.
2. Meanwhile, peel and shave cucumber lengthways. This is best done with a mandolin, but you can also use a peeler, as long as the peelings are very thin. Cut the lemon into thin slices.
3. Add the shaved cucumber and lemon slices to the pickling liquor and leave overnight in the fridge to pickle.
4. The next day, combine crème fraîche with lemon zest and juice in a small bowl. Grind peppercorns in a mortar and pestle and sprinkle on top of the crème fraîche.
5. Serve the hot-smoked salmon cold on a large platter with a big dollop of lemon crème fraîche and pickled cucumber on top.
LEAF SALAD WITH CHAMPAGNE DRESSING
Serves 6
300g mixed salad leaves (we used baby cos and green elk)
Edible flowers (we used elderflower and violas)
150g heirloom radishes, thinly sliced into discs
Champagne dressing 100ml olive oil 25ml Champagne vinegar 20g Dijon mustard 1 lemon, zest and juice
1. To make the salad, toss together the washed salad leaves, edible flowers and radish slices.
This story is from the December 2020 edition of Home Beautiful.
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This story is from the December 2020 edition of Home Beautiful.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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