Name: Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 6 lightly smoked salmon fillets -; 15g unsalted butter , melted -; 200ml crème fraîche -; 50g salmon roe -; 100g cucumber -; 3 tsp sea salt flakes -; 350ml white wine vinegar -; 2½ tbsp granulated sugar -; 2 tsp celery seeds -; 1 tsp black peppercorn , bruised -; 150g carrots -; 100g radishes -; 150g cauliflower , cut into small florets -; ½ red onion , finely sliced -; ½ small bunch dill , torn into little sprigs -

Ingredients for - Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe

1. 6 lightly smoked salmon fillets

2. 15g unsalted butter , melted

3. 200ml crème fraîche

4. 50g salmon roe

5. 100g cucumber

6. 3 tsp sea salt flakes

7. 350ml white wine vinegar

8. 2½ tbsp granulated sugar

9. 2 tsp celery seeds

10. 1 tsp black peppercorn , bruised

11. 150g carrots

12. 100g radishes

13. 150g cauliflower , cut into small florets

14. ½ red onion , finely sliced

15. ½ small bunch dill , torn into little sprigs

How to cook deliciously - Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe

1 . Stage

First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours – the salt will draw out the moisture.

2 . Stage

Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.

3 . Stage

Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.

4 . Stage

Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.

5 . Stage

Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.

6 . Stage

Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.