Confit of salmon with cucumber salad and horseradish cream Archive

Ingredients

• 4 x 100g wild salmon fillet
• 1½ tsp salt
• pinch white peppercorns, crushed
• 1½ tsp sugar
• 1 tsp chopped dill
• 1 tsp lemon zest ( finely chopped)
• 500ml extra virgin olive oil to confit the salmon
• 30g creamed horseradish relish
• 20g sour cream
• salt, to taste
• pinch of sugar
• 2 drops lemon juice
• pinch cayenne
• 1 tsp fresh grated horseradish (optional)
• 1 cucumber, peeled and de-seeded
• 1 tsp salt
• 1 tbsp white wine vinegar
• 3 tbsp non-scented oil
• 1 tbsp chopped dill
• 1 pinch fresh ground pepper
• 1 tbsp trout or salmon eggs
• sprigs of dill