Bloody Mary Cured Salmon

with Pickled Vegetables and a Horseradish Cream

This cured salmon makes a perfect Christmas Day starter, centrepiece for a buffet or topping for canapés.


  • 500g salmon, pin boned and skin left on
  • 200g tomatoes
  • 1 small stick celery
  • ½ lemon, zest
  • ½ orange, zest
  • 25g fresh horseradish, grated
  • 1 chilli, roughly chopped or tabasco to taste
  • 1 tbsp soft brown sugar
  • 30ml vodka
  • 3 ½ tbsp. salt

For the Herb cure

  • ½ tbsp sun dried tomato paste
  • Large pinch celery salt
  • 1 tbsp chopped parsley
  • 1 tbsp chopped dill
  • ½ tbsp. finely grated celery
  • ½ tbsp finely grated fresh horseradish
  • 50 ml vodka

Horseradish cream

  • 2 tbsp crème fraiche
  • 1 tbsp double cream
  • ½ tsp creamed horseradish
  • Large pinch of salt

Pickled Vegetables

  • 300ml white wine vinegar
  • 1 ½ tbsp caster sugar
  • Large pinch celery salt
  • 1 strip of orange rind
  • 1 strip of lemon rind
  • Selection of vegetables ( ribbons of cucumber, celery, small florets cauliflower thinly sliced, 2 very thinly sliced radishes, 1 baby fennel thinly sliced)
  • Tomato relish to serve (optional)


  1. Place the tomatoes, small stick celery, lemon zest, orange zest, 25g horseradish, chilli, soft brown sugar and vodka into a food processor and blitz till smooth.

  2. Once the mixture is smooth stir through the salt. Place the mixture into a bowl and place the salmon skin side up into the bowl. Using your hands, massage the mixture into the salmon and make sure the salmon is completely covered. Leave refrigerated to cure for 48hours.

  3. Once the salmon has been cured for 48 hours, remove from the tomato mixture and quickly rinse any mixture off.

  4. Place everything for the herb cure into a bowl and mix well. Rub this over the salmon and leave for a further 24 hours.

  5. When ready to serve make the horseradish cream by whipping the crème fraiche, cream, creamed horseradish and celery salt until light and thick.

  6. For the pickled vegetables bring the vinegar, sugar, salt, orange rind and lemon rind up to the boil. Place the vegetables into a solid steam container and pour the boiling vinegar over. Cover with a lid or tin foil and steam in a Miele Steam Oven at 100°C for 1 minutes or just gently simmer on the hob for 1 minute.

  7. To serve, very thinly slice the salmon and arrange on the plate along with the horseradish cream and tomato relish.

About the Author

Miele's range of washing machines, cooking appliances, vacuum cleaners, heat pump tumble dryers, and refrigeration appliances offer unparalleled benefits and performance. With German precision engineering, advanced technology, and a focus on sustainability, Miele appliances provide the ideal solution for those seeking top-quality, long-lasting, and eco-friendly household appliances. Whether you are looking for intelligent laundry solutions or precision cooking, cleanliness-conscious cleaning, or energy-efficient refrigeration, Miele has something to suit your needs and elevate your home experience. By choosing Miele, you not only invest in premium appliances but also in a more sustainable and responsible way of living. To explore Miele's extensive range of products, visit

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy