Cured sockeye salmon with blackened cucumber, cucumber ketchup, horseradish and salmon roe buttermilk sauce

  • 6
  • 1 hour 30 minutes plus 4 hours for curing the salmon

This sockeye salmon recipe from Steven Edwards uses a very classic and delicious combination of flavours – cucumber, horseradish, buttermilk and salmon – but in a slightly unexpected way. The cucumber is made into a ketchup, and charred, whilst the buttermilk and horseradish are mixed with salmon roe.

First published in 2023





Cucumber ketchup

Blackened cucumber

Buttermilk sauce

  • 80g of buttermilk
  • 1g of table salt
  • 8g of horseradish sauce
  • 24g of whole milk
  • 20g of salmon roe


  • 18 oyster leaves, or small borage leaves or other sea herbs


  • Blowtorch



Start by curing the salmon. Mix together the salt and sugar and coat the salmon evenly – like a fruit pastille. Place on a tray and refrigerate for 4 hours


While the salmon is curing, make the ketchup. Cook the cucumber, onion and pepper with the water in a saucepan until all the ingredients are soft and the water has evaporated


Blitz the mixture until smooth, and then add back to the pan. Add the remaining ketchup ingredients, and bring to a simmer, whisking to combine. Remove from the heat and refrigerate until set

  • 80g of white wine vinegar
  • 1g of agar agar
  • 3g of table salt
  • 40g of caster sugar

For the blackened cucumber, first peel the cucumber, then cut it into four lengthways and remove the seeds. Cut each quarter in half again widthways so that you have eight rectangles


Dice two of the cucumber rectangles and set aside


Brush the remaining six rectangles with oil and season with Maldon sea salt. Blow torch the flat side where the seeds were until charred


After 4 hours, remove the cured salmon from the fridge and wash off gently under cold water. Pat dry


Slice the salmon into 12 even slices, about 1–2 cm thick


Blitz the cucumber ketchup until smooth


In a separate bowl, mix together the buttermilk, salt, horseradish sauce and milk before passing through a fine sieve

  • 80g of buttermilk
  • 1g of table salt
  • 8g of horseradish sauce
  • 24g of whole milk

Add the salmon roe and stir to combine

  • 20g of salmon roe

To plate up, place two pieces of cured salmon on each plate with some diced cucumber, a piece of blackened cucumber and some dots of ketchup. Finish with a spoonful of buttermilk sauce and a few oyster leaves, picked borage leaves or other sea herbs just before serving

  • 18 oyster leaves, or small borage leaves or other sea herbs
First published in 2023

One of the youngest winners in MasterChef: The Professionals history, Steven Edwards is a chef bursting with both ambition and creativity. This is clear for all to see at his restaurant etch. in Hove, where his accomplished, modern British cookery has won him numerous accolades.

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