SMOKED SALMON WITH HORSERADISH CREAM AND ALMONDS
SMOKED SALMON WITH HORSERADISH CREAM AND ALMONDS
Servings Prep Time
6 servings 20minutes
Servings Prep Time
6 servings 20minutes
Ingredients
  • 4ounces; 120g smoked salmonlox style, preferably without nitrates,
  • 1teaspoon almond or extra-virgin olive oil
  • One 2-inch; 5cmpiece cucumberpeeled, seeded, cut in tiny dice
  • One 7-inch; 16.5cm stalk celerystrings removed, cut in tiny dice
  • 2tablespoons fresh dill sprigs
  • 1tablespoons sliced almonds
  • 4 small radicchio leaveswashed, patted dry, cut in very thin strips (chiffonade)
  • For the horseradish cream:
  • ¼ generous cup;70ml non ultra-pasteurized heavy cream
  • 2teaspoons creamy style horseradish
  • ¼teaspoon freshly squeezed lemon juice
  • 2tablespoons sliced almondslightly toasted
Instructions
  1. Slice the salmon, with the grain, into very thin (barely ¼-inch) thick slices. Place the salmon in a medium-sized bowl, Add the almond oil and toss. Add the cucumber, the celery, the dill, the almonds, and the radicchio leaves to the salmon and gently fold the ingredients together. Either refrigerate immediately, or evenly divide the salmon mixture among 6 wine glasses, or other small glass bowls or cups.
  2. For the topping, place the cream in a large bowl and whisk it until it makes soft points. Whisk in the horseradish and the lemon juice. Whisk the cream again, if necessary, to return it to the soft point stage. Taste for seasoning. Evenly divide the cream mixture among the glasses, spooning it atop other salmon. Sprinkle each serving with an equal amount of the toasted almonds, and serve immediately, or refrigerate for up to one hour.