VODKA AND BEETROOT CURED SALMON 

This recipe is absolutely fantastic, beautiful Scottish Salmon, Cured for 5 days with Vodka and Beetroot, the flavour, colour and texture is second to none 

If you’re after a starter to a celebratory dinner with the WOW factor?!! Then this you beautiful people is what you are looking for 

For the salmon you will need 

SHOPPING LIST 

 A side of salmon, boned, pin boned and with skin left on

1tbsp coriander seeds

1tbsp fennel seeds

½tsp black peppercorns

2tbsp coarse sea salt

1½tbsp granulated sugar

2tbsp vodka

zest ½ lemon

150g  raw beetroot, peeled and finely grated 

3tbsp grated horseradish

2 sprigs flat-leaf parsley, roughly chopped
METHOD 

 Line a baking sheet or tray big enough for the side of salmon with clingfilm and place the salmon on it, skin-side down.
Roughly grind the coriander seeds, fennel seeds and peppercorns in a food processor or pestle and mortar (but not too fine, as you want the spices to have some texture).

 Combine with the salt, sugar, vodka, lemon zest and beetroot, then add the grated horseradish and parsley. 

Spread the mixture over the salmon, work the mixture into the salmon gently and press down.

 Wrap the clingfilm around and over the top of the salmon. 

Place another baking sheet on top and weigh it down with jars,cans, bricks wrapped in tin foil!! Anything as long as it’s heavy. 

 Leave in the fridge for a minimum of 3 days, the longer you leave it, the better the colour, but no longer than 5 days. 

Unwrap the fish and scrape off the marinade. 

Rinse under cold running water to get rid of the salt and grains.

 Pat dry with kitchen paper. 

You can freeze your salmon very well at this point. Just cut into portions, wrap in cling film and freeze. 

It will keep for 5 days in the fridge. 

If frozen, just thaw overnight in the fridge.

You can serve it as it is, or with some pickled candied beetroot and pickled cucumbers, on blinis with cream cheese the choice is yours 
Happy cooking 

#eatmorefish 
Jon 

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EASY PEASY MINCE PIES 

I’ve called this recipe “Easy Peasy” because it really is, the hardest part is opening the jar of mincemeat!!! You won’t even need to rest your “pastry” or even roll it out if you don’t want to! 

Now for many of you aficionados out there you’ll spot straight away that the pastry recipe isn’t a true pastry, the pastry is leaning more toward a “shortbread”, it will crack and crumble a little but it makes the best mince pies ever.

SHOPPING LIST 

This recipe will make 12 mince pies 

350g of Good quality plain flour 

100g of Caster sugar/ Golden Caster sugar 

225g of cold, diced salted butter 

A beaten egg for brushing your mince pies 

Extra Sugar for dusting the tops 

A jar of good quality mincemeat (or see my recipe for homemade mincemeat) 

A splash of brandy (optional) 

METHOD 

Firstly set your oven to 185c

Put the flour, butter and sugar into your food processor and pulse to bring the mixture together (you can if you want rub the butter into the flour and sugar by hand, but this will take a little longer) 

Tip your mixture out onto a lightly floured surface and gently knead to bring the mixture together. 

Now there’s absolutely no need to rest this dough, you can use it straight away 

Remember what I said, you don’t even need to roll this out!! 

Take a shallow mince pie tin, and taking small walnut size balls of the dough, gently press the dough into the pie tin 

The dough will be really easy to mould

At this point I would open my jar of mincemeat and stir in a good splash of brandy! Well it is Christmas!!!! 

Now take a good teaspoon of your mincemeat and place into each round 

 Take smaller pieces of dough and gently shape into flat rounds and place onto the tops, gently press to seal your mince pies 

Brush each one with the beaten egg and bake in the oven for 20 minutes 

Remove from the oven, you will need to leave them to cool for 5-10 minutes, otherwise the pastry will break up, but once they’ve cooled slightly they’ll come out of the tin no problem 

Lightly dust with the extra sugar and enjoy the best mince pies you’ll ever taste 

Happy cooking 

Happy Christmas 

Jon