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.
- 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
- 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
- 1For 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.
- 2To make a horseradish cream, whisk crème fraîche until slightly thickened, then stir in horseradish.
- 3Slice 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.