Pan-Roasted Cucumber with Horseradish Cream, Lemon, Hot Smoked Salmon & Watercress
Recipe by Chef Scott – Seasonal Spotlight
This week, we’re doing something a little different with cucumbers – we’re cooking them. That’s right – pan-roasting cucumbers brings out a richer, more concentrated flavour, and when paired with creamy horseradish and lemon, it creates a dish that’s bright, bold, and far from ordinary.
Served alongside gently warmed hot smoked salmon and fresh watercress, it makes for a stunning summer lunch or light supper that celebrates seasonal produce in a new way.
Ingredients
To serve:
- 2 hot smoked salmon fillets, gently warmed
- 1 bunch of watercress
For the cucumbers:
- 240g cucumber, cut into batons (seeds removed)
- 15g butter
- 150ml double cream
- 30ml water
- 1 tsp fresh horseradish or horseradish cream
- Zest of ¼ lemon
- Juice of ½ lemon
- Salt and pepper to taste
Method
- Heat a splash of oil in a frying pan over high heat. Add the cucumber batons and fry for 2 minutes, or until golden and lightly caramelised.
- Add the butter and cook for another minute, letting the cucumber take on more flavour.
- Stir in the water, cream, and horseradish, then add the lemon zest and juice.
- Season well with salt and pepper. Bring to a gentle boil and cook until slightly thickened.
- Plate the hot cucumber mixture alongside the warmed salmon and a handful of fresh watercress. Serve immediately and enjoy.