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Hot Smoked Salmon, Pickled Cucumber and Tracklements Horseradish Salad by Mark Hix

Celebrating wonderful British ingredients, this no-cook, healthy salad by celebrated chef, Mark Hix, is a treat for the eyes as well as the tastebuds. The flavour and flaky texture of a hot smoked salmon is a genuine crowd pleaser either served on its own or in this salad with a rather dashing horseradish cream dressing.


Slice the cucumber as thinly as possible and mix with the cider vinegar, sugar and season with salt and pepper. Leave for 30-40 minutes then drain, reserving the pickling liquid

Pre-heat the oven to 160°C/gas mark 3

Warm the salmon for about ten minutes in the oven, meanwhile whisk all the ingredients together for the dressing. Flake the salmon into pieces and arrange on serving plates with the leaves and cucumber and spoon over the dressing.


¼ cucumber, halved lengthways and the seeds scooped out100ml cider vinegar

1tsp caster sugar

Salt and freshly ground black pepper

300-400g hot smoked salmon

A handful of small salad leaves, washed and dried

For the dressing:

1 tbsp of the cucumber pickling liquid

½ tbsp Tracklements Strong Horseradish Cream

3 tbsp rapeseed oil

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