Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe
- Preparation and cooking time
- plus draining and 2 days pickling
- 6 as a starter
- 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
- 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.