December 17th, 2024
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This is my last recipe dispatch for the year and time for my annual summer break (yay!). Last year we were renovating over the summer months so it feels like it has been a few years since I’ve had a decent holiday. With no deadlines to meet for my regular recipe columns, although it has been a mad dash to get everything completed. From October until mid-December, I am planning and writing Christmas and summer recipes. Well before either has arrived, so by now I have cooked our festive meal three times over. The reality of a food/recipe writer working to deadline!
Anyway, that was the long way in saying, I’ll see you in the New Year with more summery recipes. I am enjoying tapping into the using Substack to send my newsletters – make sure you have subscribed to get the latest recipes and seasonal goodness. I am looking forward to using more of the features available on the platform next year. And as always thanks for being here. It has been 20 years since I started sharing recipes online (at the young age of 25) before social media was even a thing. A lot (I could put that in capitals) has changed in that time and it is a much louder space these days. I am grateful to all of you who choose to follow along on my food journey and cook my recipes. I always love hearing from you and what you are cooking, and any requests or feedback are welcome.
Go well, and wishing you a safe and delicious holiday season. Nicola x
Today, I share two recipes to add to your festive or summer menus. For the most part, the preparation is done in advance, so they are both quick and easy to serve. First up, a beetroot-cured salmon that is an absolute stunner on the table with its ombré orange and magenta colour. Plus, a smoked fish dip resulting from using up what I have in the fridge—smoked fish, soft cheeses, half a lemon, and some pantry staples.
Salmon is on the pricey side so I don’t purchase it often. Serving it cured like this makes it go a long way – you can easily halve the recipe for a smaller group, and it lasts well so can be enjoyed over a week. Smoked fish is more reasonably priced and often finds its way into my shopping trolley for lunches and adding to kedgeree (which reminds me to share that recipe here soon). I hope one of these recipes (or both) takes your fancy to add to your festive and summer menus. Plus, find more recipe links below.
More Festive & Summer Recipes on Homegrown Kitchen
- Grilled Vegetable Dips – More summer dips using grilled capsicum with cashews, and a zucchini dip with feta and mint. Also, find a fab jewelled quinoa salad with the dip recipes. You know I love the ‘jewelled’ effect (see the latest Rocky Road recipe).
- BBQ Salmon + Cucumber Salsa – This is part of a summer menu I shared way back, but would also be perfect for Christmas Day. Including a recipe for Grilled Vegetable Salad with Strawberry Balsamic Dressing.
- Creamy New Potato Salad – I shared this recipe a few weeks back, but in case you need a reminder to make it, here it is again. Or find a vinegar and herb potato salad in my cookbook, The Homemade Table.
- Mini Berry Pavlovas with Pomegranate Caramel Sauce – If you picked up some pomegranate molasses to make the Rocky Road here is another use for this unique condiment. I like mini pavs as they can be piled onto a platter with bowls of cream and fresh berries.
- And one more sweet recipe for good measure – Flourless Chocolate & Prune Cake – not a traditional festive dessert, but it is the prunes and spice that whisper Christmas to me.
Beetroot & Gin Cured Salmon with Dill Cream
Ingredients
- 600 g fresh salmon fillet, skin on and pin bones removed
- 1 medium beetroot, about 200g, peeled and coarsely grated
- ¼ cup (50g) good-quality salt
- ¼ cup (50g) brown sugar
- 1 tsp black peppercorn, crushed
- 1 tsp coriander seeds, crushed
- 1 tsp juniper berries, crushed
- 3 tbsp (45ml) good quality gin (or vodka)
Dill cream
- ¾ cup (200g) sour cream or creme fraiche
- 1 tsp horseradish sauce or Dijon mustard
- squeeze of lemon juice
- 1 tsp chopped dill (can use dried)
- salt to season
To serve
- 8-12 slices of wholemeal bread - I used rye (or use crackers)
- fresh dill
Instructions
- Use tweezers to remove any pin bones from the salmon fillet. Line a shallow lidded container with baking paper - one that will fit the salmon laying flat.
- Place the grated beetroot, salt, sugar, whole spices and gin into a food processor. Blend into a coarse paste. Pour the beetroot mixture into the lidded container and lay the salmon on top, flesh side down, pressing it gently into the beetroot. Cover with another sheet of baking paper and secure the lid. Place into the fridge for 36-48 hours. You don’t need to do anything during this time, simply let the curing take place.
- After this time, lift the salmon from the beetroot mixture and rinse it very gently in cold water. Discard the beetroot mixture. Clean and dry the container and line it with a new sheet of baking paper. Pat the salmon dry and place it into the lined container. Return to the fridge until ready to serve. It can be stored in the fridge like this for up to 7 days.
- Make the dill cream. In a bowl combine all the ingredients, seasoning to taste. Cover and chill.
- When ready to serve, use a sharp knife to cut thin slices of the salmon. This works best to hold your knife at an angle and cut away from the skin. Toast the bread and cut into squares (crusts removed if you like). Add a dollop of the dill cream and drape with a ribbon of salmon. Garnish with fresh dill and serve.
Notes
Smoked Fish Dip
Ingredients
- about 150g smoked fish - I like to use mackerel or kingfish
- 100 g (about 3 heaped tbsp) cream cheese
- 100 g (about 3 heaped tbsp) sour cream
- 1 heaped tsp Dijon mustard
- zest of half a lemon, about 1 tsp
- juice of half a lemon, 1-2 tbsp
- handful parsley, chives and/or dill, finely chopped
- cracked pepper to taste
- salt if needed
Instructions
- Remove the skin from the smoked fish if needed and use fingers or two forks to flake and break up the flesh into small pieces. Set aside.
- In a bowl combine the cream cheese, sour cream, mustard, lemon zest and juice, and chopped herbs. Mix well to combine.
- Add the smoked fish and a generous grind of cracked pepper and fold together. Taste and adjust the flavour with extra lemon juice and/or cracked pepper. It is unlikely to need salt as the smoked fish is quite salty so taste before adding.
- Keep chilled until ready to serve. Serve as a dip with crackers and slices of carrot and cucumber, also delicious as a toast or sandwich spread. Store in an airtight container and use within 5 days.
