Ingredients

Step by step

1. To make the juniper pickles, mix the vinegar and 150ml water in a small saucepan. Add the honey, 2 teaspoons of salt, the juniper berries, mustard seeds, black peppercorns, coriander seeds and chilli flakes; give the mixture a stir. Bring to the boil, then leave to cool and infuse.

2. Meanwhile use a mandoline or a sharp knife to slice the radishes into thin rounds and put into a large sterilised* glass jar with an airtight lid.

   Tip

   *Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5)

3. Pour the pickle liquid over the radishes, and seal. You can serve the pickles after an hour or so, or store in an airtight container in a dark place or out of direct sunlight for up to a week. They keep in the fridge for about 1 week after opening.

4. When you are ready to serve, toast the bread and cut each slice into 6 squares. Dollop a small amount of the creamed horseradish on each as a base.

5. Place a strip of salmon on top (we usually roll ours first), top with a drained pickled radish slice, dill sprig and add a grind of black pepper, if you like. Squeeze lemon juice over the whole platter before serving.
   
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