Fast Recipes

Citrus-cured salmon with horseradish cream and bagels

This summery spin on lox and bagels is a breeze to make.

By Lisa Featherby
  • 20 mins preparation plus curing
  • Serves 6 - 8
  • Print
    Print
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.

Ingredients

  • 400 gm crème fraîche
  • 40 gm finely grated fresh or jarred horseradish
  • Micro-cress (optional) and thinly sliced radish and red onion, to serve
  • Bagels, to serve
Citrus-cured salmon
  • 150 gm fine salt
  • 130 gm caster sugar
  • Finely grated zest of 1 orange and 1 lemon, plus extra to serve
  • 1 kg (½ side) New Zealand king salmon, skin on

Method

  • 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.

Notes

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

SHAREPIN
  • undefined: Lisa Featherby