Cured Loch Duart salmon with oyster mayonnaise, pickled cucumber and horseradish snow

  • 8
  • 4 hours plus freezing time for the horseradish snow

This dish from Luke Tipping uses homemade cured salmon, an oyster mayonnaise, pickled cucumbers and a tangy horseradish 'snow'. The snow is made by scraping frozen horseradish-infused buttermilk into fine flakes with a fork, like a savoury buttermilk granita. It's a delicious and creative topping that pairs well with the fresh seafood. Be careful to use sashimi-grade salmon for this recipe, since the fish isn't cooked only cured.

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First published in 2022




Horseradish snow

Cured Loch Duart Salmon

  • 1kg side of fresh salmon
  • 500g of salt
  • 500g of caster sugar

Pickled cucumber

  • 50g of champagne vinegar
  • 50g of water
  • 50g of sugar
  • 1/2 cucumber

Oyster mayonnaise


  • 100g of ikura
  • 1 dash of ponzu
  • 1 handful of oyster leaf

Dill oil

  • 50g of dill, picked
  • 100g of sunflower oil


  • Parisian scoop / melon baller
  • Piping bag with plain nozzle
  • 1cm cutters



To make the cured salmon, mix the salt and sugar together. Sprinkle a layer onto an empty gastro or baking tray and place the skinless side of salmon on the cure. Then, cover the fillet with the rest of the mixture and allow to cure for 3 hours

  • 1kg side of fresh salmon
  • 500g of salt
  • 500g of caster sugar

To make the horseradish snow, first add the cornflour to a small bowl, and add a splash of milk. Mix until it forms a smooth paste

  • 15g of cornflour
  • 1 dash of whole milk

Add the rest of the milk to a medium saucepan. Scrape the cornflour paste into the pan, and cook out over a medium heat, whisking, for 2-3 minutes

  • 90g of whole milk

Remove the thickened milk from the heat and whisk in the creamed horseradish


Let the milk cool slightly then add in the buttermilk and whisk again. Season to taste with lemon juice and salt, then let infuse for one hour


To make the pickled cucumber, place the vinegar, water and sugar into a small saucepan. Bring to a boil and then set aside and allow to cool

  • 50g of champagne vinegar
  • 50g of water
  • 50g of sugar

After 1 hour, pass the infused milk through a chinois or fine mesh sieve


Transfer the strained mixture to a metal tray or baking dish that is deep enough to hold all the liquid. Transfer to the freezer until it's frozen solid, about 3-5 hours, depending on the size of the dish


Peel the cucumber and use a melon baller to scoop out the flesh. Pour the cooled pickling liquid over the balls of cucumber and set aside


To make the oyster mayonnaise, first add the oysters to a food processor along with the egg yolk. Process until smooth, then gradually stream in the grapeseed oil with the machine running. Season to taste with lemon juice and salt. Transfer to a squeezy bottle


Blend the dill and sunflower oil together in a high-powered blender

  • 50g of dill, picked
  • 100g of sunflower oil

Once cool, strain the dill oil through a muslin cloth. Set aside


Transfer the dill oil to a pan and heat it until it splits. Transfer to a bowl over some ice water, and cool quickly


After the salmon has cured, rinse off the salt and sugar with cold water. Gently pat the salmon dry


Cut the salmon into 1cm cubes, roughly 3-4 per portion


Mix the ikura with a dash of ponzu

  • 100g of ikura
  • 1 dash of ponzu

Finally, use a small cutter to cut out the oyster leaf into 1cm disks

  • 1 handful of oyster leaf

When ready to serve, scrape the frozen horseradish-infused milk with a fork into a fine snow


Place a few cubes of salmon in a bowl, and then squeeze some oyster mayonnaise in the centre. Top the oyster mayonnaise with the ikura, and then top each piece of salmon with some pickled cucumber and a circle of oyster leaf. Drizzle over some dill oil, and add the horseradish snow at the table

First published in 2022

Luke describes his style as ‘very natural, very seasonal and free flowing’

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