Smoked salmon on rye with quick pickled juniper radishes
Smoked salmon on rye with quick pickled juniper radishes
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Ingredients
- 3 slices of rye or pumpernickel bread
- 3 tbsp creamed horseradish
- 120g smoked salmon, cut into strips
- ¼ x 25g pack dill
- 2 lemons, cut into wedges, to serve
For the juniper pickles
- 200ml white wine vinegar or cider vinegar
- 3 tbsp honey
- 1 tsp dried juniper berries
- ½ tsp whole mustard seeds
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- ½ tsp dried chilli flakes
- 200g radishes, trimmed
Step by step
Make the pickles up to 1 week ahead. Cut the salmon into strips, cover and keep in the fridge up to a day ahead. Toast the rye and cut into squares up to 1 hr before serving.
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.
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.
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Tip
*Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5)
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.
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.
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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