The Australian Women’s Weekly Food — November 2017

SALMON GRAVLAX

PLATTER

PREP + COOK TIME 45 MINUTES

(+ REFRIGERATION) SERVES 10

¾ cup (225g) rock salt

¾ cup (165g) white sugar

½ cup coarsely chopped fresh dill

2 teaspoons finely grated lime rind

1 teaspoon white peppercorns, crushed

750g centre−cut piece salmon fillet,

skin−on, pin−bones removed

1 large loaf dark rye bread (700g),

sliced thinly

½ cup (90g) cornichons

250g mini cucumbers (qukes),

sliced thinly lengthways (see tips)

10 radishes (110g), sliced thinly (see tips)

1 small red onion (100g), sliced thinly

½ cup loosely packed fresh

dill sprigs, extra

¾ cup (180g) crème fraîche

1 Combine salt, sugar, chopped dill,

rind and pepper in a medium bowl.

Spread half the salt mixture over the

base of a shallow 20cm x 28cm

ceramic or glass dish. Place salmon,

skin−side down, on salt mixture. Top

with remaining salt mixture.

2 Cover salt directly on the surface

with plastic wrap. Place another dish

on top; weigh down with cans of food.

Refrigerate for 24 hours, turning

halfway through.

3 Remove salmon from dish; discard

salt mixture. Brush salt mixture from

salmon. Place salmon on a plate;

cover with plastic wrap. Store in the

fridge until ready to serve.

4 Preheat oven to 180°C/160°C fan.

5 Roll bread slices with a rolling pin

until 3mm thick. Place, in a single

layer, on an oven tray. Bake for

15 minutes or until dry and crisp.

6 Place salmon on a large platter;

slice very thinly on an angle. Arrange

cornichons, cucumber, radish and red

onion alongside salmon; top with dill.

Serve with crème fraîche and crispbread.

CHICKEN, FETTA &

ROCKET SAUSAGE ROLLS

PREP + COOK TIME 1 HOUR 10 MINUTES

(+ COOLING & REFRIGERATION) MAKES 36

1 tablespoon olive oil

1 small onion (80g), chopped finely

2 stalks celery (300g), trimmed,

chopped finely

1 clove garlic, crushed

500g chicken mince

1½ cups (105g) fresh breadcrumbs

1 egg, beaten lightly

100g fetta, crumbled

1 tablespoon finely grated lemon rind

100g rocket leaves, chopped coarsely

3 sheets frozen puff pastry,

thawed, halved

1 egg yolk

1 tablespoon milk

1½ tablespoons sesame seeds

2 teaspoons black sesame

or nigella seeds

1 Heat oil in a large frying pan over

medium heat; cook onion, celery and

garlic, stirring, for 5 minutes or until

soft but not browned. Transfer

mixture to a large bowl; cool.

2 Add mince, breadcrumbs and egg

to onion mixture; mix well. Add fetta,

rind and rocket; mix until combined.

3 Preheat oven to 220°C/200°C

fan. Line three oven trays with

baking paper.

4 Divide mince mixture into six

portions; shape each portion into a

log the length of the pastry. Place one

log, off−centre, on each pastry half.

Brush edges with a little water. Fold

pastry over filling, pressing to seal.

Place on trays, seam−side down.

Refrigerate for 30 minutes.

5 Cut each log into six pieces.

Combine egg yolk and milk in a small

bowl; brush top of rolls liberally with

egg mixture, then sprinkle with

combined seeds.

6 Bake rolls for 15 minutes. Reduce

heat to 180°C/160°C fan; bake for a

further 10 minutes or until golden

brown and cooked through.

COOK’S

NOTES

CHICKEN, FETTA & ROCKET

SAUSAGE ROLLS

If you can’t find black sesame

seeds, use all white sesame

seeds or poppy seeds.

Sausage rolls can be

prepared a day ahead and

baked just before serving, or

can be baked a day ahead

and reheated before serving.

They are suitable to freeze

for up to 3 months. CHICKEN, FETTA AND ROCKET

SAUSAGE ROLLS

AWW FOOD • ISSUE THIRTY FOUR 119

Celebrate New Year