Smoked salmon with horseradish ice cream

March 24, 2015 (Last Updated: January 11, 2019)

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

Print Recipe

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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March 24, 2015 (Last Updated: January 11, 2019) By
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