Smoked Salmon with Horseradish Cream

Pickled cucumber:

Step 1

Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.

Step 2

Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.

Do ahead

Step 3

Cucumber can be pickled 1 day ahead. Keep chilled.

Pickled Red Onion:

Step 4

Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.

Step 5

Let brine cool, then pour over onion.

Do Ahead

Step 6

Onion can be pickled 1 week ahead. Cover and chill.

Horseradish Cream and Assembly:

Step 7

Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.

Step 8

Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.

Step 9

Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.