Alright, who needs ideas for Christmas starters? Look no further, we’ve got you sorted! These looks stunning, are actually pretty damn simple (don’t tell anyone) and taste absolutely delicious!!
Beetroot Cured Gravlax Crostinis
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 6 - 8 People
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 24 hours
- Serves: 6 - 8 People
- 500 g Fresh local white fish (we used Jew fish)
- 250 g Rock salt
- 200 g Castor sugar
- 30 mL/1 Shot of gin
- Small handful Dill , + extra to garnish
- 1 Cooked beetroot, (hack - can buy precooked) 1/2 baguette
- 1/2 Bagette
- 200 g Creme fraiche
- 1 Lemon
- Capers, to sprinkle on top
- Olive oil, to drizzle on top
- Baking dish/tray with sides
- Cling film
- Paper towel
- Baking tray
- Baking paper
Add 250g of rock salt, 200g of castor sugar, 30mL of gin, small handful of dill and 1 chopped beetroot into a blender and blitz into a paste.
Get a baking dish (or a tray with sides) and lay cling film over the bottom. Pour in 1/2 of your paste, place the fish on top, pour in the second 1/2 on top and wrap up in the cling wrap.
Leave in the fridge for 24 hours to cure.
After 24 hours, preheat oven to 200C. Remove fish from the fridge and wipe off the curing mixture with some paper towel.
Cut baguette into small toasts, and lay out on your baking tray with baking paper.
Pop into the oven on 200C for 10 mins (or until baguette is toasted and crunchy).
Get 200g of creme fraiche, add zest of 1 lemon, 2 tablespoons of lemon juice and a crack of pepper then mix together.
Thinly slice your fish up into slithers.
Pop a dollop of creme fraiche onto your crostini toast, put a couple of pieces of fish on top then finish with a sprinkle of capers and dill and a drizzle of good quality olive oil.
You will need to cure the fish 24 hours priorAdd 250g of rock salt, 200g of castor sugar, 30mL of gin, small handful of dill and 1 chopped beetroot into a blender and blitz into a paste.