Fast Recipes

Citrus-cured salmon with horseradish cream and bagels

This summery spin on lox and bagels is a breeze to make.
Citrus-cured salmon with horseradish cream and bagelsBen Dearnley
6 - 8

A breezy entertaining dish that can be made ahead and kept in the fridge until needed. Begin at least two days ahead to cure the salmon.


Citrus-cured salmon


1.For cured salmon, combine salt, sugar and citrus zests in a bowl. Place two sheets of plastic wrap, large enough to envelope salmon in, on a work surface, spread with half the salt mixture and top with salmon, skin-side down. Cover with remaining salt mixture, wrap tightly in plastic, then place on a large, deep tray. Refrigerate, turning once or twice, for 2-4 days (a longer cure will give a firmer result). Scrape salt mixture off salmon, wipe fish clean and remove pin-bones.
2.To make a horseradish cream, whisk crème fraîche until slightly thickened, then stir in horseradish.
3.Slice salmon thinly and spread on a platter. Top with cress, radish, onion and extra citrus zest and serve with horseradish cream and bagels.

Drink suggestion: Pale, dry rosé. Drink suggestion by Max Allen.


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