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

Woman's Weekly (UK) - - HELLO! -

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


✿ 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

Page 40

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