Smoked Salmon with Horseradish Cream

Directions

1. 1.

   Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.

2. 2.

   Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.

3. 3.

   Cucumber can be pickled 1 day ahead. Keep chilled.

4. 4.

   Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.

5. 5.

   Let brine cool, then pour over onion.

6. 6.

   Onion can be pickled 1 week ahead. Cover and chill.

7. 7.

   Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.

8. 8.

   Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.

9. 9.

   Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.