Hot smoked salmon, pickled cucumber and Tracklements horseradish salad

Serves: 4 as a starter

Prep and cook time: 15 mins (plus 30 – 40 minutes wait time)

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.