Australian Gourmet Traveller - (01)January 2019-December 2018 (1)

400 gm crème fraîche

40 gm finely grated fresh

or jarred horseradish

Micro-cress (optional) and

thinly sliced radish and

red onion, to serve

Bagels, to serve

CITRUS-CURED SALMON

150 gm fine salt

130 gm caster sugar

Finely grated zest of

1 orange and 1 lemon,

plus extra to serve

1 kg (½ side) New Zealand

king salmon, skin on

1 For cured salmon, combine

salt, sugar and citrus zests in a

bowl. Placetwo sheets of plastic

wrap, large enough to envelope

salmon in, on a work surface,

spread withhalf the salt mixture

and top with salmon, skin-side

down. Cover with remaining salt

mixture, wrap tightly in plastic,

then place on a large, deep tray.

Refrigerate, turning once or

twice, for 2-4 days (a longer cure

will give a firmer result). Scrape

salt mixture of salmon, wipe fish

clean and remove pin-bones.

2 To make a horseradish

cream, whisk crème fraîche

until slightly thickened, then

stir in horseradish.

3 Slice salmon thinly and

spread on a platter. Top with

cress, radish, onion and extra

citrus zest and serve with

horseradish cream and bagels.

Wine suggestion Pale, dry

rosé.➤

Citrus-cured salmon

with horseradish

cream and bagels

SERVES 6-8 // PREP TIME 20 MINS (PLUS CURING)

A breezy entertaining dish that

can be made ahead and kept in the

fridge until needed. Begin at least

two days ahead to cure the salmon.

Cured salmon bagelsBowl from
Dinosaur Designs. Glass from
Becker Minty. All other props
stylist’s own. Stockists p126.

p 116

Christmas

Spritz