• Horseradish and ice cream might seem an unlikely pair, but you’ll be amazed at the flavour.
    TO DRINK: A wooded sauvignon blanc such as Chamonix, Cape Point Vineyards or Neil Ellis will work

    Smoked salmon with horseradish ice cream

    Serves: 4
    Cooking Time: 30 mins plus extra for setting


    • 125ml crème fraîche
    • 125ml milk
    • 80g horseradish sauce
    • zest and juice of 1 lemon
    • 4 egg yolks
    • 10ml Dijon mustard
    • salt and freshly ground black pepper, to taste
    • 180ml extra virgin olive oil
    • 60ml white wine vinegar
    • 5ml Dijon mustard
    • 3 small garlic cloves, finely chopped
    • salt and freshly ground
    • black pepper, to taste
    • 15ml mixed herbs such as parsley, chives and thyme
    • SALMON
    • 200g smoked salmon
    • 2 ripe avocados
    • salt and freshly ground
    • black pepper, to taste
    • 1 lemon, cut into wedges



    For the horseradish ice cream, place the crème fraîche, milk, purée, juice and zest in a pot and heat to just below boiling point.


    Whisk the egg yolks and mustard until smooth and pale. Pour the hot milk mixture over the yolks and whisk again. Pour this mixture into a clean pot and heat while stirring, until thickened. Season. Remove from the heat and strain through a sieve. Leave to cool, then chill in the fridge until ice cold. Churn in an ice-cream maker.


    To make the vinaigrette, mix all the ingredients together until well combined.


    To serve, divide the smoked salmon between 4 plates and drizzle with the vinaigrette. Scoop out the flesh of the avocado halves and divide among the 4 plates. Season and serve with lemon wedges and the horseradish ice cream.