- Feel Good
- 17th Jun 2023
- 0
- 1 minutes
Hot smoked salmon, pickled cucumber and Tracklements horseradish salad

This no-cook, healthy salad by celebrated chef, Mark Hix, is perfect for relaxing al fresco eating.
Serves: 4 as a starter
Prep and cook time: 15 mins (plus 30 – 40 minutes wait time)
INGREDIENTS
1⁄4 cucumber, halved lengthways and the seeds scooped out 100ml cider vinegar
1tsp caster sugar
Salt and freshly ground black pepper
300-400g hot smoked salmon
A handful of small salad leaves, washed and dried
For the dressing:
1 tbsp of the cucumber pickling liquid
1⁄2 tbsp Tracklements Strong Horseradish Cream 3 tbsp rapeseed oil
METHOD
Slice the cucumber as thinly as possible and mix with the cider vinegar, sugar and season with salt and pepper. Leave for 30-40 minutes then drain, reserving the pickling liquid.
Pre-heat the oven to 160°C/gas mark 3.
Warm the salmon for about ten minutes in the oven, meanwhile whisk all the ingredients together for the dressing.
Flake the salmon into pieces and arrange on a large serving platter with the leaves and cucumber then spoon over the dressing.
Recipe credit: Mark Hix and Tracklements
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