Christmas smoked salmon, pickled cucumber, jalapeno caper cream cheese
( SERVES 8 )
Photo by Vanessa Lewis
Back in my Masterchef days, I sent someone home for serving salmon with a pin bone in it. It wasn’t long after that, in my restaurant, a portion of salmon was served to an unfortunate female diner who encountered a bone in her dish – she was insistent that I fire the chef right there on the spot. However, needless to say, I couldn’t fire someone for a simple mistake and the next time I encountered a bone on Masterchef I didn’t say anything! Anyway, moral of the story is to take a clean pair of tweezers and carefully remove ALL bones from the salmon before smoking it.
- To make the pickled cucumber, bring all ingredients to the boil and allow to cool before adding the cucumber.
- Mix together the cream cheese, Tabasco and capers. Put into a small serving bowl.
- Arrange the salmon on a large serving platter.
- Pile the pickled cucumber over the salmon and serve with the jalapeno, caper, cream cheese spread on the side.
For more Christmas inspiration, see Simon's glazed ham recipe.