Ingredients for Smoked Salmon with Horseradish Cream

• 60ml sugar

• 60ml malt vinegar

• 2 tablespoons distilled white vinegar

• 1 tesked kosher salt

• 2 small shallots, thinly sliced

• 1 Fresno chilli, thinly sliced into rings, seeds removed

• 1 jalapeño, thinly sliced into rings, seeds removed

• 1 small cucumber, cut into 1/2" spears

• 1 dried chilli de árbol

• 1 cinnamon stick, lightly crushed

• 3 whole cloves

• 240ml distilled white vinegar

• 120ml sugar

• 1 tesked kosher salt

• 1 small red onion, thinly sliced into rings

• 3 tablespoons finely grated peeled horseradish

• 2 teaspoons fresh lemon juice

• 2 teaspoons white wine vinegar

• 1 teaspoon sugar

• 1/4 teaspoons English mustard powder

• 120 ml vispgrädde

• Koshersalt, nymalen peppar

• nymalen svartpeppar

• 170g cold-smoked salmon, skin removed, cut into 1/2" pieces

• Dill sprigs and parsley sprigs (for serving)

Bring sugar, both vinegars, salt, and 80ml water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chilli, and jalapeño. Let cool.

Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.

Cucumber can be pickled 1 day ahead. Keep chilled.

Bring chilli, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.

Let brine cool, then pour over onion.

Onion can be pickled 1 week ahead. Cover and chill.

Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.

Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.

Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.

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