Start with very cold cream and keep it chilled between whipping and serving.
Recipe information
Yield
4 Servings
Ingredients
Pickled Cucumber
¼
¼
2
1
2
1
1
1
Pickled Red Onion
1
1
3
1
½
1
1
Horseradish Cream and Assembly
3
2
2
1
¼
½
6
Preparation
Pickled Cucumber
Step 1
Bring sugar, both vinegars, salt, and ⅓ cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.
Step 2
Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
Step 3
Do Ahead: Cucumber can be pickled 1 day ahead. Keep chilled.
Pickled Red Onion
Step 4
Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.
Step 5
Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
Step 6
Do Ahead: Onion can be pickled 1 week ahead. Cover and chill.
Horseradish Cream and Assembly
Step 7
Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
Step 8
Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
Step 9
Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.