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Severn and Wye Smoked Salmon with Pickled Cucumber and Creamed Horseradish

Severn and Wye Smoked Salmon with Pickled Cucumber and Creamed Horseradish

16 Sep 2026 by Wright Brothers Team

Try this easy smoked salmon, pickled cucumber and creamed horseradish recipe, a delicious dinner party starter or afternoon snack!

  • Time 50minutes
  • Serves 4
  • Difficulty Easy

Ingredients

400g Severn and Wye smoked salmon, sliced

1 cucumber

100ml white wine vinegar

100ml cold water

25g caster sugar

½ tsp fine salt

100g crème fraîche

2 tbsp creamed horseradish sauce, or to taste

1 tsp lemon juice

1 tbsp finely chopped chives

Freshly ground black pepper

1 lemon, cut into wedges, to serve

Rye bread or brown bread, to serve

Instructions

  1. Mix the vinegar, water, sugar and salt in a bowl, stirring until the sugar and salt have dissolved.

  2. Trim the cucumber, halve it lengthways and cut into thin half-moons.

  3. Add the cucumber to the pickling liquid and turn gently to coat. Cover and refrigerate for 30 minutes, turning once halfway through.

  4. Meanwhile, mix the crème fraîche with the creamed horseradish sauce and lemon juice. Season with black pepper, taste and add a little more horseradish if you prefer a stronger flavour. Cover and refrigerate until needed.

  5. Drain the cucumber well and gently pat away any excess liquid with kitchen paper. Toss with the chopped chives.

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