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Smoked salmon on rye with quick pickled juniper radishes


Makes: 18
timePrep time: 30 mins
timeTotal time:
Smoked salmon on rye with quick pickled juniper radishes
Recipe photograph by Rob Streeter

Smoked salmon on rye with quick pickled juniper radishes

Speedy canapés ready for any impromptu Christmas party guests

Makes: 18
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
40Kcal
Fat
1gr
Saturates
0gr
Carbs
5gr
Sugars
1gr
Fibre
1gr
Protein
3gr
Salt
0.4gr

Jackson and Levine

Jackson and Levine

Laura  Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining. 

See more of Jackson and Levine’s recipes
Jackson and Levine

Jackson and Levine

Laura  Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining. 

See more of Jackson and Levine’s recipes

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

Get ahead

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.

  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.

    Jackson & Levine Round To Ours is out now.

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