L I V E 2 4 -SE V EN


SMOKED S A LMON AND CUCUMBER


INGREDIENTS: • 200g Hot smoked salmon


HORSERADISH CREAM: • 2tbsp Tracklements horseradish sauce • 260ml Double cream • 1 Bunch finely sliced chives • Small squeeze of lemon juice • Season with salt and pepper


CUCUMBER JELLY: • 2 large cucumbers • 2 gelatine leaves • 15ml lime juice • 15ml cider vinegar • Pinch of cayenne • Pinch of salt


SALAD: • Shaved fennel • Samphire • Shaved breakfast radish


GARNISH: • Rye bread • Watercress


METHOD: • Flake the “hot” smoked salmon and weigh into 40g portions, set aside in the fridge until needed. • Prepare the horseradish cream, whip the cream until it’s a soft peak, fold in horseradish sauce, chives and salt and pepper. Again, set aside in the fridge until ready to build the starter.


• For the jelly, chop up all the cucumbers place in the blender with the lime juice, cider vinegar, pinch cayenne pepper. Blend until the ingredients are really smooth and pass through a fine mesh sieve. measure out allowing 2 leaves of gelatine to 260ml of liquid. Warm 50ml of the cucumber liquid and separately soften the gelatine in cold water. Melt the gelatine in the small amount of warmed cucumber liquid and then add to the rest of liquid to combine, then pass again to remove any small particles. • Slice the Rye bread and cut into triangles and toast.


BUILDING THE STARTER: • Pour the warm cucumber jelly into the bottom of 4-6 small glasses, place in the fridge and leave to set, or until ready to build and serve the starter.


• Dress the salad elements and place gently in the glass with the 40g of smoked salmon • Finish of the glass with a spoon of the horseradish cream and a small pinch of nice watercress leaves • Place on a side plate with a few of the Rye toasts to accompany each starter.


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