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


  • 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.

Goes well with


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