Love and family.
My job for Christmas at my mums is usually to make a starter or pudding (or Christmas cake). This year, after having put a shout on on twitter, I decided to make gravlax for the starter, having seen it online at The Drunken Butcher. This Scandinavian dish is salmon cured in a simple mix of sugar, salt, dill, roasted & crushed juniper berries and peppercorns. I'm not going to repeat the recipe here, you can pick it up directly from his blog (link above) but suffice to say, its very easy to make and really impressive! A success!
If you're planning on making this for a special occasion, start early - the mix takes 7 days to cure the fish. You'll need space in the fridge and don't forget to drain and turn it daily! As it cures, the fish will feel firmer and less liquid will come out as the days go on. Once ready, you need to really thoroughly wash the cure mix off and then slice razor thin with the sharpest knife you can find! Serve just like smoked salmon!
I served it really simply with a sprinkle of black pepper, lemon juice and fresh dill alongside rocket, pickled beetroot (crinkle cut especially for the festive season) and a dill sour cream spiked with lemon juice and cracked black pepper. And if I say so myself, it was bloody lovely!
What did you eat this year? Anything extra special or out of the ordinary?