Belfast Telegraph

Home Life Recipes

Recipe: Hot smoked horseradish salmon with olive oil mayo and pickled cucumber

Sizzle your tastebuds with brilliant barbecue ideas from Belfast’s Hillmount Garden Centre.

What you'll need

500g fillet of salmon

1 jar horseradish

2 lemons

Black pepper

Two large handfuls of hickory wood chips

Salad to garnish


Cut the fish into 120g fillets, removing the skin first and making sure there are no bones. Place fillets on to the grill pan and salt. With a basting brush, apply three tsp of the horseradish and then add coarsely ground black pepper.

Thinly slice the lemon and place four slices on the top of each fillet.

Add the woodchips to the hot coals and cook indirect (to the side of the heat source) for 20-25 minutes or until the flesh is flaky and the fish is golden on top.

Serve with the olive oil mayo and pickled cucumber .

Pickled cucumber

What you'll need

1 cucumber

3 tbsp white wine vinegar

10g freshly chopped dill, stalks removed

2 tsp mustard seeds

2 tsp caster sugar


Peel cucumber, slice very thinly and place in bowl. Add all other ingredients and combine

Olive oil mayo

What you'll need

150ml olive oil

1 tsp English mustard powder

1 squeeze lemon juice

White pepper and a pinch of salt

2 egg yolks


Using a balloon whisk, combine yolks with seasoning. Very slowly, drizzle the olive oil onto the egg, whisking hard.

Continue until you have a thick, smooth emulsion.

Belfast Telegraph

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