Nothing is more iconic than seafood in December when you live in Queensland! It is incredibly fresh, light on the stomach which helps with the festive season food overload, yet it packs a punch in terms of flavour! My Mum always makes prawn cocktails, and while I love them (and my Mum dearly), I need a break from the thousand island dressing people! So I have come up with a recipe that still meets my seafood-in-December-fix with a bright and tart twist on tradition! The key ingredient in this recipe is the Wild Cranberry powder from Mount Wilder Berries; not only is it responsible for that beautiful pink colour, but it has the most incredible health benefits, and it gives this dish a lingering tartness that really balances out the whole mouthful. Serve this as a start on blini’s or crostini, or enjoy for breakfast on Christmas day atop fresh crumpets; your options are endless!
Serves 4-6
GFO, DFO, EF, NF
Ingredients
- 500g Fresh Salmon fillets (Preferably tail pieces), skin off
- 200g Frozen or fresh cranberries
- ⅓ cup gin
- 1 bunch fresh dill (reserve some for garnishing)
- 1 tsp sumac
- 2.5 tbsp wild cranberry powder from Mt Wilder Berries
- Zest and juice of 1 lemon
- 2 tsp horseradish cream
- 120g salt + a sprinkle to season
- 80g sugar
- 150-200g creme fraiche or greek yoghurt
- Crusty bread, blini’s or crumpets to serve
Method
1. Place your salmon fillets on a chopping board and pat dry with some paper towel to remove excess moisture and any scales that remain. Season with salt and set aside.
2. Blitz cranberries in thermo on turbo for 2 seconds, or in your food processor for about 10 seconds on high until they start to break down, scraping down the sides.
3. Add the gin, half of the fresh dill, sumac, 2 tbsp of wild cranberry powder, lemon zest, 1 tsp horseradish cream, salt and sugar and blend on high until they come together and form a loose paste.
4. Pour half of your mixture into a glass ramekin, add the salmon fillets on top and pour the remaining mixture over the fillets. Use your hands to ensure the salmon is covered in the mixture, place cling wrap directly over the top of the fillets so that it is touching, and leave in the fridge for at least 24 hours, ideally 48 hours.
5. Remove gravlax mixture from the fridge and run the salmon fillets under cold water to remove all of the cranberry mixture; you should be left with a fillet that is beautifully pink in colour!
6. Finely chop the remaining dill and mix into the creme fraiche along with the lemon juice and remaining horseradish. Season with salt to taste.
7. To serve, dollop some creme fraiche onto your bread or crumpet, along with a few slices of the salmon and a garnish of dill and fresh salt.
