Recipe
Recipe

Ingredients
Horseradish ice cream
- 500ml milk
- 125g caster sugar
- 10 egg yolks
- 500g creme fraiche
- fresh horseradish, grated, to taste
- salt
- freshly ground black pepper
To assemble
- 1 NZ King salmon, hot smoked fillet (cubed)
- 1 loaf fresh heavy rye bread, thick cut & squared
- flaky sea salt for seasoning
- watercress (optional)
- crispy salmon skin (optional)

Seafood used

Cooking method
Horseradish ice cream
- For the horseradish ice cream, combine the milk, sugar and egg yolks in a bowl and cook over a pan of boiling water, whisking continuously, until the mixture has doubled in volume.
- Remove from the heat and continue to whisk until cool. Fold in the creme fraiche and horseradish, to taste, and season with salt and freshly ground black pepper.
- Place into an ice cream machine and churn, according to the manufacturer instructions, until frozen.
- Place in the freezer until needed.
To assemble
- Place the hot smoked salmon into the rye bread, for the best effect make sure that both the salmon & rye bread are squared off to the same size so they look uniform.
- Lightly season the top of the salmon with flaky sea salt, then place the horseradish ice cream back firmly on top of the salmon.
- Garnish with watercress tips & possibly some crispy salmon skin & serve immediately.
Image and recipe courtesy Nurtured Seafood