Dinner: Smoked Salmon with Horseradish Cream

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

Ingredients

1/4 cup sugar
1/4 cup malt vinegar
2 tablespoons distilled white vinegar
1 teaspoon kosher salt
2 small shallots, thinly sliced
1 Fresno chile, thinly sliced into rings, seeds removed
1 jalapeño, thinly sliced into rings, seeds removed
1 small cucumber, cut into 1/2" spears

Instructions

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

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