To make verjuice pickled radish, put all ingredients except radish slices in a small saucepan over a medium heat. Stir until sugar dissolves. Place radish slices in a 2 cup-capacity heatproof jar. Pour over hot pickling liquid. Seal and allow to cool. Refrigerate overnight or up to 2 days.
2.
Arrange smoked salmon slices on a platter. Top with some of the pickled radish slices and peppercorns from pickling jar, then eschalot and orange segments. Sprinkle with micro herbs and cress, if desired. Combine oil and juice in a small bowl, then spoon over to serve.
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign-up to the latest news from Home Beautiful.