Name: Smoked Salmon with Horseradish Cream
Yield: 4 Servings
Ingredients: ¼ cup sugar; ¼ cup malt vinegar; 2 tablespoons distilled white vinegar; 1 teaspoon kosher salt; 2 small shallots, thinly sliced; 1 Fresno chile, thinly sliced into rings, seeds removed; 1 jalapeño, thinly sliced into rings, seeds removed; 1 small cucumber, cut into ½-inch spears; 1 dried chile de árbol; 1 cinnamon stick, lightly crushed; 3 whole cloves; 1 cup distilled white vinegar; ½ cup sugar; 1 teaspoon 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; ¼ teaspoon English mustard powder; ½ cup heavy cream; Kosher salt and freshly ground black pepper; 6 ounces cold-smoked salmon, skin removed, cut into ½-inch pieces; Dill sprigs and parsley sprigs (for serving)

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Shantanu Starick

Start with very cold cream and keep it chilled between whipping and serving.

Recipe notes