6 x 150g boneless salmon fillets, skin on
½ cup sour cream
1/3 cup Greek yoghurt
1 tablespoon horseradish cream
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
¼ cup white wine vinegar
2 tablespoons caster sugar
2 Lebanese cucumbers, very thinly sliced
6 red radish bulbs, very thinly sliced
3 green spring onions, cut into 7cm lengths, thinly shredded
To make horseradish sauce, combine all ingredients in a bowl. Mix well. Refrigerate, covered.
To make cucumber pickle, combine vinegar and sugar in a large bowl. Add cucumbers. Stir to combine. Stand for 15 minutes. Stir in radishes and onions. Season salmon with salt and pepper.
Meanwhile, season salmon with salt and pepper.
Heat an oiled, barbecue flat plate over a medium heat. Add salmon, skin-side down. Cook, for about 3 minutes, or until skin is crisp. Turn over. Cook for a further 3 minutes, or until cooked to your liking. Remove.
Serve salmon with cucumber pickle and horseradish sauce.
TIP! Pickle is best made just before serving. Use a mandolin to thinly slice cucumbers and radishes. Horseradish sauce can be made up to two days ahead.