Smoked Salmon with Horseradish Cream

Start with very cold cream and keep it chilled between whipping and serving.
 
Ingredients
Servings: 4
 
Pickled Cucumber
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 jalape�o, thinly sliced into rings, seeds removed
1 small cucumber, cut into 1/2-inch spears
Pickled Red Onion
1 dried chile de �rbol
1 cinnamon stick, lightly crushed
3 whole cloves
1 cup distilled white vinegar
1/2 cup sugar
1 teaspoon kosher salt
1 small red onion, thinly sliced into rings
Horseradish Cream and Assembly
3 tablespoons finely grated peeled horseradish
2 teaspoons fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon sugar
1/4 teaspoon English mustard powder
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
6 ounces cold-smoked salmon, skin removed, cut into 1/2-inch pieces
Dill sprigs and parsley sprigs (for serving)

                                                                             
Preparation
Pickled Cucumber
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 jalape�o. Let cool.
Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
Do Ahead: Cucumber can be pickled 1 day ahead. Keep chilled.
Pickled Red Onion
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.
Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
Do Ahead: Onion can be pickled 1 week ahead. Cover and chill.

Horseradish Cream and Assembly
Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.