Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe - Good Food Middle Ea
Pickle vegetables and serve with smoked salmon for a fabulous festive starter. Keep the leftover veg in the fridge to have with cold cuts over Christmas
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Mixing bowl
- Mason jar
- Refrigerator
- Serving platter
- Plate
Ingredients
- 6 lightly smoked salmon fillets
- 15g unsalted butter, melted
- 200ml crème fraîche
- 50g salmon roe
- 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
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