Serving up cocktails and canapes is an enchanting way to make Valentine’s Day a memorable occasion and Chef Matt Conquest has just the recipe for success.
He recommends preparing Atlantic salmon or ocean trout as part of a tasting board by using cured salmon or salmon
Gravlax, making it ideal for serving as an entree or as a canape. Beetroot adds a lovely rose colour to the salmon when cured and it can also be partnered with gin instead of vodka to make a Miss Peacock Gin cocktail.
Beetroot and gin-cured salmon can also be paired with dill creme or cream fraiche, capers and caperberries, cucumber
and red onion (either fresh or pickled), fresh herbs, bagels, fresh baguettes or crisp breads, toasted French sticks or savoury mini pancakes.
When curing the salmon, keep in mind that the longer it is cured for – between 24 and 72 hours – the more moisture is drawn from the fish and the richer the colour.
Ingredients
Salmon Gravlax cure
500g fresh Atlantic salmon, choice of skin on or off
80ml gin
¼ cup (packed) sea salt
¼ cup sugar
1 tbsp cracked black pepper
1 tbsp fennel seeds
1 tbsp coriander seeds
2 tbsp fresh dill, chopped
1 medium beetroot, peeled and grated (gloves recommended)
Miss Peacock Cocktail
30ml St Germaine liqueur
30ml Hendricks gin (or your preferred brand)
30ml peach puree
30ml peach juice
30ml lime or lemon juice
Serve over ice and top up with soda water
Method
- Get a tray that the salmon will fit into comfortably. Lay or overlap 3 or 4 layers of plastic wrap over the tray (the salmon must be tightly wrapped and sealed so the cure doesn’t leach out, so make sure you have plenty of plastic wrap to go around the salmon).
- Lay the salmon on the tray and pat dry with paper towel.
- Mix all ingredients together in a bowl.
- Spread the mix evenly over the piece of salmon.
- Tightly wrap the salmon with the plastic wrap, ensuring it is well covered and sealed.
- Cure the salmon for however long you choose (24 hours – soft, 48 hours – medium, or 72 hours – hard).
- After your curing period is done, unwrap the salmon. Wipe it down with a paper towel to get rid of the spice seeds and excess cure.
- Now simply slice through the salmon and serve it how you like – on a grazing platter with crisp breads and spreads, served as a salmon carpaccio, or served on a platter as canapes for your loved ones.
