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Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe

• Diana Henry

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6 as a starter

Easy

Prep: 20 mins

Cook: 20 mins

plus draining and 2 days pickling

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Pickle vegetables and serve with smoked salmon for a fabulous festive starter. Keep the leftover veg in the fridge to have with cold cuts over Christmas

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

• 6 lightly smoked salmon

  fillets

• 15g unsalted butter

  melted

• 200ml crème fraîche

• 50g salmon roe

For the vegetables

• 100g cucumber

• 3 tsp sea salt

  flakes

• 350ml white wine vinegar

• 2½ tbsp granulated sugar

• 2 tsp celery seeds

• 1 tsp black peppercorn

  bruised

• 150g carrots

• 100g radishes

• 150g cauliflower

  cut into small florets

• ½ red onion

  finely sliced

• ½ small bunch dill

  torn into little sprigs

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Nutrition: Per serving

• kcal444
• fat34g
• saturates14g
• carbs6g
• sugars5g
• fibre1g
• protein27g
• salt2.1g

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Method

• step 1

  First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours – the salt will draw out the moisture.

• step 2

  Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.

• step 3

  Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.

• step 4

  Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.

• step 5

  Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.

• step 6

  Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.

Recipe from Good Food magazine, November 2019

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