Ingredients

Method

• 1 x 400 g rooibos-smoked salmon with pomegranate glaze, orange rind and dill
For the horseradish and cranberry cream:
• 1 cup double cream
• 2 T horseradish, grated
• 2–3 T cranberry sauce
• Lemon juice, a squeeze
• Sea salt and freshly ground black pepper

Method

Ingredients

Slice the smoked salmon and divide between 4 plates.

To make the horseradish and cranberry cream, mix the cream and horseradish and whip to form stiff peaks. Fold in the cranberry sauce, lemon juice and seasoning.

Stir gently. Chill, then serve alongside the sliced salmon.

Cook's note: Rooibos-smoked salmon with pomegranate glaze was exclusively created for Woolworths by Luke Dale-Roberts for Christmas 2011. It is unfortunately no longer avaiable, but this recipe will work just as well with a side of regular smoked salmon.