Smoked Salmon with Horseradish Cream
Smoked Salmon with Horseradish Cream is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes.
Remove from heat and add shallots, Fresno chile, and jalapeño.
Place cucumber spears in a glass jar and pour cooled liquid over.
Cover jar and chill at least 3 hours.
Cucumber can be pickled 1 day ahead.
Keep chilled.
Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan.
Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes.
Add onion and cook, stirring, until just softened and bright pink.
Transfer to a heatproof jar with a slotted spoon.
Let brine cool, then pour over onion.
Onion can be pickled 1 week ahead.
Cover and chill.
Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
Whisk cream in another small bowl to soft peaks.
Gently fold in horseradish mixture; season with salt and pepper.
Divide salmon, pickled cucumber, and pickled red onion among plates.
Top with dill and parsley sprigs; season with pepper.
Serve with horseradish cream alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.