Name: Citrus-cured salmon with horseradish cream and bagels
Prep time: 20 min
Total time: 20 min
Yield: 6 - 8
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

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.