Woman's Weekly (UK)

Christmas dinner: A feast of starters, mains, sides and puds, all timed to perfection

A festive feast made simple with some cook-ahead courses and a fail-safe countdown time plan

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Gin, pink peppercorn and dill cured salmon

A luxurious, make-ahead starter that keeps in the fridge for up to five days. Simply slice and serve with the sauce and some rye bread

SERVES: 10

✿ 600g (1¼lb) piece of salmon fillet, skin on, any small bones removed

✿ 1tbsp juniper berries ✿

2tbsp pink peppercorn­s

✿ 3tbsp each sea salt and sugar

✿ A large bunch of dill, chopped

✿ 5tbsp gin

For the mustard sauce

✿ 3tbsp Dijon mustard

✿ 2tbsp soft brown sugar

✿ 1tbsp white wine vinegar

✿ 1 egg yolk

✿ 150ml (¼pt) sunflower oil

✿ 2tbsp chopped fresh dill

1 Line a baking tray with clingfilm and lay the fish on it, skin-side down. Crush the juniper berries and peppercorn­s in a pestle and mortar until coarsely ground. Add the salt, sugar, dill and gin, and mix well.

2 Spread the mixture over the salmon, pressing down firmly. Wrap clingfilm around and over the top of the salmon a few times. Put another baking tray on top and weigh it down with a few cans. Leave in the fridge for at least 36 hours or preferably 3 days.

3 Unwrap the fish and remove it from the liquid, then rewrap the salmon in clingfilm. It will freeze well or keep in the fridge for up to 5 days.

4 On the day, defrost salmon and/or bring to room temperatur­e. For the sauce, mix mustard, sugar, vinegar and egg yolk, and season with salt and freshly ground pepper. Slowly whisk in the oil to make a creamy sauce. Stir in the dill. Thinly slice the fish and serve with the sauce and some rye bread.

Per serving

270 cals, 21g fat,

3g sat fat, 3.5g carbs

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