Entertaining, Lovely Lunches, Quick & Easy, Simple Sides

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


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

You might also like