Thanks so much for your amazing support.
Just a quick update before the festivities begin.
The salt beef recipe from the previous blog is cooked, finished and delicious. Just one point. Lots of recipes say saltpeter is optional. Please get it if you can as it does make a difference and creates a wonderful natural pink colour.
I got a bit of a bargain from Waitrose, who have a side of fresh – not smoked – salmon for half price. So today is about Gravadlax. It’s so easy and delicious. Gravadlax is a cured fresh salmon predominantly flavoured with dill. A splash of gin helps enormously.
- A side of fresh salmon. Remove any pin bones
- 20g fresh dill – chopped
- 75g golden castor sugar
- tsp black peppercorns, crushed
- 10 juniper berries, crushed
- 75g sea salt
- 20g fresh dill, roughly chopped
- 2 tbsp muscovado sugar
- 4 tbsp honey
- 4 tbsp Dijon mustard
- 4 tbsp cider vinegar
- 2 tbsp sunflower oil
- Whiz all the dill, sugar, peppercorns, juniper berries and salt in a blender until fairly smooth.
- Place one half of the salmon on some rolled out cling film, but do not cut it. I halved my salmon lengthways to make a better fit.
- Spread the blended mix on top of the salmon and sprinkle with gin.
- Lay the other half of salmon on top and wrap the whole lot in cling film, tightly.
- Place on a baking tray with another tray on top, the same way up.
- Place in the fridge, weighted down. Perhaps some gin bottles!
- Leave to cure for at least 2 days.
- Whiz all the sauce ingredients in a blender and set aside until required.
Remove the salmon from its curing pack and remove much of the curing ingredients with a kitchen towel.
Slice thinly and serve with the sauce and some rye bread.
New Year Resolution:
- A couple of local restaurant reviews.
- More recipes – but don’t expect a January detox from me!
In the meantime and for many of us, it’s about family, and catering for their every need.
First check is the drinks cabinet. How come I have 4 bottles of vodka and 3 bottles of gin and some obscure liqueurs and sloe gin and blackberry vodka? Oh and a bottle of mulling syrup with a use by date of December 2004! I’m very much hoping that Father Christmas will bring me a nice bottle of single malt. Sounds a bit like party time!
Hope you all have a wonderful Christmas which is full of glorious food and your loved ones, of course.