CURED SALMON SPREAD FOR XMAS!

Impress your family this Christmas with this amazing spread! It’s perfect for that mid-morning, present opening, mimosa drinking part of the day!

I made this last year and will be making it again this year. Everyone loved it. And it’s not to heavy a snack - won’t kill the lunchtime vibe.

You do need to start preparing 2-3 days before Xmas. But preparation is actually very quick and easy. The end result is very delicious and super impressive. Check out the recipe below. You could also use trout and you can mix up the sides with what you prefer. I found this combo to be perfect though :)

GIN BEETROOT CURED SALMON with HORSRADDISH LABNEH and PICKLED SIDES!

INGREDIENTS

- 800-1kg of salmon (skinned and boned)

- 10 Tbsp rock salt

- 6 Tbsp raw sugar

- 1 bunch of dill finely chopped

- 1 bunch of taragon, finely chopped

- 2 beetroots, grated

- Zest of 1 lemon

- 1/2 cup of gin (or vodka)

SIDES

- Cubed beetroot

- Cut up cucumber

- Avocado

- Pickled onions

- Lemon slices

- Cornicions

- Crackers and pita or wraps (toasted)

- Dill for garnish (1/2 punnet)

YOGURT

- 500g of Greek yogurt

- Horse radish cream

- Salt & pepper

- 1/2 punnet of dill finely chopped

METHOD

- The fish needs to cure for 48-72 hours. So for Xmas I like to prepare it on the evening of the 22nd so it’s ready for morning of the 25th.

- The yogurt needs to drain for 1 day so I like to prep that morning of the 24th.

- For the salmon: find a dish that the salmon will fit snuggly in. Spread half the salt and sugar into the bottom of the dish. Add half the dill, tarragon, beetroot, lemon zest and gin.

- Place the salmon on top and add the other half of ingredients.

- Cover with cling wrap and weigh down with something heavy; like cans from the pantry. Leave in the fridge for 48-72 hours. (In this case it’s 60 hours).

- Remove from the fridge and use a spoon to scrape the mixture off the fish. Rinse well and pat dry with paper towel.

- Thinly slice the salmon and arrange on platter with the sides and the yogurt.

TO PREP YOGURT

- Place a metal spaghetti strainer over a saucepan and line the strainer with clean chux cloth or cheese cloth. Put all the yogurt on the cloth. Cover with gladwrap and leave in the fridge for 24 hours. All the liquid drains from the yogurt.

- Transfer the yogurt to a bowl and add horseradish and dill and salt and pepper, taste to know how much horseradish to add (a little at a time).

Have the best Xmas everyone!