I hope this Thursday morning finds you all well?
It's been a quick but busy week so far since Easter weekend, and this coming weekend is starting slightly early with a trip to Gloucestershire tomorrow for a couple of days...so a very short week!
Combined with visiting my mother in law, who lives in the beautiful Cotswolds, my husband and I have been fortunate to acquire tickets to visit the beautiful gardens at Highgrove....home to
HRH The Prince of Wales.
Although not in full bloom yet, I am excited to visit this stunning garden and shall look forward to reporting back!
Thank you for all the lovely comments and emails that I have received recently......they really are appreciated, and I love to hear from you all.
A popular request was for my 'Beetroot and Vodka cured Gravadlax' recipe, which I prepared as a starter on Easter Sunday.......so here it is!
1 side of fresh salmon, pin bones removed
Raw Beetroot (600g)
Demerara sugar (100g)
Course Sea Salt (175g)
Black peppercorns (10g)
4 tablespoons Vodka
Large bunch of Dill (30g)
Grated zest of 2 Lemons
Grated zest of 1 Orange
Lay the Salmon skin-side down in a dish.
Mix the sugar and salt in a bowl, roughly grind the peppercorns and add the sugar and vodka. Roughly chop the dill and add to the marinade. Finely grate the lemon zest and add to the sugar mixture with the grated orange zest. Peel and grate the beetroots, then stir into the other ingredients.
Spread the mixture over the fish and rub in well with your hands. Wrap a piece of cling film over the fish and place a heavy weight on top. Refrigerate for between 48 hours and four days.
Pour off and discard any liquid that has seeped, remove the cling film and scrape away the marinade mixture. Rinse the fish and slice thinly, as you would smoked salmon, and serve with lemon wedges or 'Dill and mustard sauce'.