We are currently updating our product specifications - please check product packaging or contact your wholesaler for up-to-date information.
Ingredients
16 Total- 4 ea salmon portions
- 1 ltr water
- 60 g light brown sugar
- 30 g maldon sea salt
- 1 tsp Country Range Whole Black Peppercorns
- 1 tsp Country Range Cracked Black Pepper
- 1 tsp Country Range Whole fennel
- 8 ea Country Range Whole Cloves
- 2e ea Country Range Dried Bay Leaves
- 4 garlic cloves
- 1 lemon juice and zest
- 1 tsp Country Range Horseradish Sauce e dip
- 1 tsp Country Range Dijon Mustard
- 50 g Country Range Pickled Sliced Beetroot
- 50 g Country Range Sour Cream
- 1 tbsp dill, chopped
Method
-
1
Step 1
Warm the water and add the salt, sugar, cloves, sliced garlic, black peppercorns, fennel seeds and lemon juice. -
2
Step 2
Add the 4 salmon pieces and refrigerate for 24 hours -
3
Step 3
Remove the salmon from the brine and pat dry -
4
Step 4
Heat the oven to 120oC -
5
Step 5
Sprinkle the salmon with cracked pepper and lemon zest. place them on a small wire rack that will fit in a deep gastro tray. -
6
Step 6
In the bottom of the gastro tray place some smoking wood chips and light with a burner. Place the rack of salmon on top and cover with the lid. -
7
Step 7
Cook in the oven for 12 mins or until the salmon reaches 70oC. -
8
Step 8
Keep the salmon warm. -
9
Step 9
In a food processor add the beetroot, sour cream, chopped dill, mustard and horseradish. Puree to a smooth dip. -
10
Step 10
Serve the salmon with boiled jersey royals and a dollop of beetroot dip.
Ingredients
16 Total- 4 ea salmon portions
- 1 ltr water
- 60 g light brown sugar
- 30 g maldon sea salt
- 1 tsp Country Range Whole Black Peppercorns
- 1 tsp Country Range Cracked Black Pepper
- 1 tsp Country Range Whole fennel
- 8 ea Country Range Whole Cloves
- 2e ea Country Range Dried Bay Leaves
- 4 garlic cloves
- 1 lemon juice and zest
- 1 tsp Country Range Horseradish Sauce e dip
- 1 tsp Country Range Dijon Mustard
- 50 g Country Range Pickled Sliced Beetroot
- 50 g Country Range Sour Cream
- 1 tbsp dill, chopped
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