Hi Everyone,
We all know what one of the best parts of cruising is – the great range of dining options of course!
This month we’ll be showcasing your favourite on board recipes as nominated by you, to recreate and relive at home.
The first recipe requested by Sandra Draper and to kick off our suite is:
Cured and Seared Tasmanian Salmon with Creamy Dill Potatoes and Honey Mustard Dip
Cured and Seared Tasmanian Salmon with Creamy Dill Potatoes and Honey Mustard Dip
You’ll need:
Ingredients for the Graved Lax:
- 3/4 lbs. fresh salmon fillets on the skin, deboned
- 1/2 cup salt
- 1 cup sugar
- 1/2 cup white peppercorns, crushed
- 1/2 cup juniper berries, crushed
- 1/2 cup anise seeds, crushed
- 1/2 cup dill seeds, crushed
- 1/2 cup mustard seeds, crushed
- 1/4 cup Gin
- 1 medium bunch fresh dill
For the creamed potatoes:
- 240 grams of boiled and diced potatoes
- 1/2 litre of beschamel (white cream sauce)
- 1 tablespoon Dijon mustard
- 1 bunch fresh dill, finely chopped
For the honey mustard dip:
- 2 tablespoons sweet mustard
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 2 teaspoons sugar
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon cold strong coffee
- Pinch of salt
- Pinch of freshly ground black pepper
- 3/4 cup grape seed oil or canola oil
- 1/2 cup chopped fresh dill
Method
Lay the salmon fillet with the skin downwards into a shallow pan or ceramic dish and brush evenly with the gin. Spread the salt tightly onto the fillet, mixing the sugar with the peppercorns, the juniper berries and the mustard seeds and applying onto the fillet as well. Cover with a layer of finely chopped dill.
Cover with glad wrap and refridgerate for two days, turning the fish twice a day to allow thorough marinade.
Take the salmon from the marinade and cut with a salmon, or other thin knife into thick slanted slices just off the skin. Serve with the creamy honey mustard sauce.
For the potatoes, add the hot pre-boiled diced potatoes into the beschamel sauce and season with the mustard and fresh dill.
For the dip, blend the mustards with sugar, honey, vinegar and coffee to a paste, pour the oil slowly into it; if needed add a little vegetable stock to thin out. Season to taste and add the chopped dill.
Garnish with crispy, fried leek (julienned) and herb oil to finish.
Hope you enjoy!
Have you got a favourite recipe on board? Let us know.
