Did somebody say smörgåsbord? This Scandinavian classic, based off a recipe by Magnus Nilsson, is a versatile showstopper that’s amazing on its own or as part of your seafood spread. Eat it as is, with a squeeze of lemon, or create a multitude of hors d’oeuvres. It makes an epic bagel too with a smear of cream cheese topped with capers, thinly sliced red onion and dill leaves
800g Ora King salmon side, skin on, pin bones, removed, patted dry
4 tbsp Mount Zero pink lake salt
4 tbsp of sugar
1 tsp of white peppercorns, coarsely crushed
1 tsp of juniper berries, coarsely crushed
1 bunch dill, stalks and fronds separated
1/3 cup of gin
Start by checking the salmon fillet for any bones. You can do this by running your finger across the flesh. Remove any remaining bones using a pair of tweezers. Pat the fillet dry.
Lightly crush the peppercorns and juniper berries and add to a bowl with the salt and sugar and mix well together. Rub the curing mixture all over the fish until evenly coated. Place the fillet, skin side down, into a ziplock bag and cover the flesh side with plenty of dill fronds. Carefully pour in the gin and close the bag, removing as much air as possible. Place on a plate and cover with something heavy, such as a cast iron pan, or a few plates, and place in the fridge for 24 hours.
After 24 hours remove the fish from the fridge. Take the fish out of the bag and scrape off as much of the cure as you can and discard. Give the fish a quick rinse under water and pat dry. Place into a new plastic bag, cover with the weight and return to the fridge for another 24 hours.
Fish prepared this way is either cut straight down, at a 90-degree angle relative to the chopping (cutting) board, in slightly thicker slices of 4 to 5 mm (1/8 to 1/4 inch) or else it is cut at a 45-degree angle into very thin and much larger slices.
A fresh and vibrant salad to serve alongside your Roast Turkey or Porchetta, by the wonderful Vanessa Gordon! This simple salad features fresh peas as they're in their prime and they're complemented with creamy buffalo mozzarella and sugar snap peas. Mint and lemon accentuate the freshness of this side dish, perfect for serving alongside richer cuts of meat.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.