Kakadu plum infused vodka has a delicate golden colour and a delightful tang and is perfect for curing or sousing salmon for a special dish. While this is not something you would make every day it is an ideal entrée for a dinner party or to top tiny pancakes with for a party. The recipe allows for a minimum 3 hour marination but the dish may be made up to one day in advance. Why not enjoy a perfectly chilled Kakadu Plum Martini too!
To serve 6
Kakadu Plum Vodka
100 ml bottle good quality vodka
1 heaped teaspoon Kakadu Plum Superfruit Powder
2 teaspoons (10g) sugar
Pinch of Salt
Warm the vodka, together with sugar and salt until the sugar is completely dissolved. Allow to cool until tepid and then add the Kakadu Plum Superfruit Powder and mix well. Continue to allow to cool completely in the fridge. The vodka will change colour slightly to a delicate light gold and will have a smooth yet tangy flavour when ready.
Cured Salmon
4 pieces salmon fillet , taken from the middle of the side if possible
½ bunch of fresh dill, finely chopped
1 tablespoon anisata, dried and ground
1 teaspoon mountain pepper
½ cup (100ml) Kakadu Plum Vodka
Anisata Apple and Sour Cream Pancakes
Salmon caviar
Sour cream and a little cracked black pepper for serving
Mix together the dill, anisata and mountain pepper. Roll the salmon fillets in the herb mix until the outside is coated. Wrap each piece tightly in plastic film and place in the freezer until the fish is very cold and firm but not frozen.
Remove the fish from the freezer and using a sharp and slim bladed knife, slice the salmon into thin slices. The herb coating should stay on the fish giving an attractive herbed edge to the slices.
Place the salmon on a large plate and drizzle the slices evenly with the now cold, seasoned vodka.
Cover the dish securely with plastic wrap and leave to marinate for at least 3 hours to cure the fish.
When ready to serve, left the salmon slices carefully from the curing plate and place Anisata Apple and Sour Cream Pancakes. Top with a little sour cream and salmon caviar and season with a little black pepper to taste
copyright Juleigh Robins
copyright Juleigh Robins