• 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

    Ingredients

    • HORSERADISH ICE CREAM
    • 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
    • VINAIGRETTE
    • 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

    Instructions

    1

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

    2

    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.

    3

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

    4

    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.

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