Beetroot & Gin cured salmon appetisers
Got a few mates coming over? Here's a little something to kick things off.
Our Drunken Sailor Beetroot & Gin relish Cured Salmon on toasted pumpernickel with crème fraîche and horseradish cream is one of those appetisers that looks pretty fancy, but is actually hectically easy to throw together.
A little salty, a little creamy, with a good kick from the horseradish. Perfect for your next dinner party, Chrissy spread or when you just wanna show off a little.
Less time in the kitchen, more time on the good stuff. Cheers to that, legends!
INGREDIENTS:
-
Drunken Sailor Beetroot & Gin relish
- Sashimi Salmon
- Table Salt
- White Sugar
To construct the appetiser:
- Crème Fraîche
- Horseradish
- Pumpernickel
- Fresh Dill
METHOD - TO CURE YOUR SALMON:
- Place your salmon on a plate, skin-side down
- Cover with 75g sugar & 200g salt, and rub into the salmon flesh
- Whack into an airtight container
- Smother the salmon with x1 jar of Drunken Sailor Beetroot & Gin relish
- Pop it into the fridge for 48 hours
- Once cured, remove the salmon from the fridge and rinse off the curing mixture under cold water. Pat dry, then return to the fridge, uncovered, for another 12 hours
- 12 hours later, your salmon is ready to slice nice and thin and serve!
METHOD - TO SERVE AS AN APPETISERS:
- Toast your pumpernickel bread, then cut into small squares (the perfect size for a one-bite appetiser).
- Make your crème fraîche topping by mixing together 2 tablespoons of crème fraîche with 1 teaspoon of horseradish sauce
- Dollop a little of the mixture onto your toasted pumpernickel
- Top with a thin slice of your beetroot & gin cured salmon
- Add a small dollop of Drunken Sailor Beetroot & Gin relish
- Finish with a sprig of fresh dill, and your delish appetisers are ready to plate up and serve up to your mates!
Shop Product
from $10.50
Drunken Sailor Beetroot & Gin relish
* A note on food safety: As this salmon is cured rather than cooked, be sure to use fresh, high-quality salmon that has been appropriately handled and prepared for raw consumption. Keep refrigerated throughout the curing process. Salt curing alone doesn't eliminate all harmful bacteria or parasites. This recipe is not recommended for pregnant women unless the salmon is thoroughly cooked before eating.