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Pickled Arctic Char With Horseradish Cream & Lemon-Marinated

6 ounces boneless skinless salmon
kosher salt, as needed
4 tablespoons white wine vinegar
3 tablespoons sugar
chopped peeled fresh ginger
1 English cucumber, cut into 2-inch sections
2 lemons, juice of
1 inch section lemon peel
2 tablespoons sugar
2 tablespoons chopped dill
sea salt
2 tablespoons grated fresh horseradish
2 tablespoons whipped cream
1 tablespoon sour cream
salt & freshly ground black pepper


Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed. To make the Arctic Char: Thinly slice the Arctic char into 1/4-inch thick slices and rub them with kosher salt. In a bowl, whisk together the vinegar, sugar, and ginger. Put the arctic char in the vinegar mix and refrigerate for 1 hour. To make the Lemon-Marinated Cucumber Salad: Using a Japanese-style mandolin, julienne the cucumber and transfer to a bowl. Add the lemon juice and peel, sugar, and dill. Season with sea salt, to taste. To make the Horseradish Cream: In a bowl, whisk together all of the ingredients and season with salt and pepper, to taste. To serve, spread the bread slices with the cream and top with the Arctic char and cucumber salad.

Source: www.food.com