In a hurry
A deliciously fresh and zingy wakener, the combination of sharp and luxurious flavours will make this a mainstay in your breakfast repertoire. The vast majority of this recipe is prep work and so can be easily prepared in advance. The Horseradish Spread is well worth making in large batches and goes wonderfully with any smoked or cured fish.
2 English Muffins
4 Slices of Gravlax
40g Creamed Horseradish
100g Cream Cheese
1 Small Bunch of Chives, diced
1 large Bunch of Dill, diced
30ml Rapeseed Oil
15ml White Wine Vinegar
¼ tsp Caster Sugar
Generous Pinch of Salt and Pepper
1. In a bowl, mix together the white whine vinegar, juice of half a lemon, sugar, half of the diced dill and season with salt and pepper. Using a vegetable peeler, shave off long pieces of flesh from the cucumber, working evenly around the cucumber until you reach the core. Place the cucumber shavings into the pickling liquor and stir to make sure the cucumber shavings are evenly coated. Set aside. Drain the pickling liquor from the cucumber shavings before serving.
2. In a bowl, mix together the cream cheese, creamed horseradish, diced chives, the zest and juice of half a lemon, reserving a small amount of the juice for the dill dressing, and salt and pepper to taste. Set aside.
3. In a bowl, mix together the rapeseed oil, diced dill, remaining lemon juice and season to taste with salt and pepper. Set aside.
4. Toast the muffins and allow to cool slightly for a minute so as not to melt the horseradish spread.
5. Now it’s time to assemble! Generously spread the horseradish mixture on the muffins, then the pickled cucumber and then fold over the slices of Gravlax. Finish with pea shoots and dress with the dill oil.