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Oak Smoked Salmon – Pickled Cucumber & Horseradish

Oak smoked salmon topped with a salad of dill pickled cucumber, salad leaves and horseradish

An appetiser of Oak Smoked Salmon Garnished with Pickled Cucumber and a Herb Salad

  • Preferred menu selling price: £5.50
  • Skill: 2 Eggs
  • Recipe Type: Plated Spec
  • Preparation Time: 30 mins
  • Service Time: 10 mins
  • Perfect For: Bar Food, Bar food - prep, Pub Food, Salads, Starters, Starters - prep
  • Shelf Life: Serve straight away

Ingredients

This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes


Equipment Needed

  • Mixing Bowl
  • Serving Plate

Allergens

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Sub-recipe Allergens

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Method

Follow the sub recipes for the dressing and the pickled cucumber.

Arrange the smoked salmon into a disc in the centre of your serving plate.

 

 

Drain the pickled cucumber onto a clean J Cloth or kitchen towel. Using your hands to sculpt the shape arrange the cucumber on top of the salmon, trying to gain as much height as possible.

Place the herb salad into a mixing bowl and dress with a little of the horseradish dressing, place the dressed salad on top of the cucumber and drizzle the remaining dressing over and around the smoked salmon.


Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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