Smoked salmon with pickled salad

Ingredients:

Pickle:

• 6 radishes, sliced thinly
• 1 tsp (5ml) yellow mustard seeds
• 1 English cucumber
• 1 tsp (5ml) pink peppercorns
• Salt and milled pepper
• 1 cup (250ml) each apple cider vinegar and water
• ½ cup (125ml) sugar

• 1 whole (1-1.2kg) oak-smoked salmon fillet
• 2 packets (30g each) watercress
• 1 packet (4s) spring onions, sliced
• ½ bulb fennel, sliced
• 2 bulbs beetroot, sliced
• Lemon wedges and olive oil, for serving

Method

1. Combine pickle ingredients and allow to infuse for about 30 minutes.
2. Drain well and set aside.
3. Place salmon on a platter.
4. Toss watercress, spring onion, fennel and beetroot together.
5. Top fish with watercress salad and pickles.
6. Serve drizzled with olive oil and lemon wedges on the side.

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