Citrus-Cured Salmon With Horseradish Cream and Bagels
Entertaining is a breeze with this recipe for citrus-cured salmon. Make it a couple of days ahead, and serve simply with horseradish cream and finely sliced radish.
Ingredients
- 400 gm crème fraîche
- 40 gm finely grated fresh or jarred horseradish
- Micro-cress (optional) and thinly sliced radish and red onion, to serve
- Bagels, to serve
- Citrus-cured salmon
- 150 gm fine salt
- 130 gm caster sugar
- Finely grated zest of 1 orange and 1 lemon, plus extra to serve
- 1 kg (½ side) New Zealand king salmon, skin on
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