RECIPES
MUM ’ S BEETROOT GRAVLAX FIONA MCMAHON-HUGHES , RAY WHITE INVERLOCH , VIC
INGREDIENTS METHOD
• 1 side of salmon or ocean trout
• 1 to 1.5 cups gin
• 1 cup Murray River salt
• 3 / 4 cup of raw or white sugar
• 1 large or 2 small beets chopped into small pieces , some of the foliage can also be added .
1 . Blitz beets in the food processor so it resembles grated texture . 2 . Place side of fish into a large plastic bag , add mixture and seal . 3 . Place into a dish to hold fish and place a board approximately the length of fish on top . Refrigerate with some cans on top . 4 . After approximately 24 hrs turn the fish and continue refrigerating for another
24 hrs with pressure on top . 5 . This will produce a beautifully cured side of salmon , ocean trout or king fish .
You can build on this basic recipe and add your own touch . 6 . Sometimes Mum adds crushed pepperberries and a chopped bunch of dill instead of beetroot . Another is dill , white peppercorns and lemon rind . The possibilities are endless . As is your choice of fresh fish !
LOBSTER SANDWICHES
EMMA MILNER , RAY WHITE DALKEITH | CLAREMONT , WA
INGREDIENTS METHOD
• 1 / 2 cup whole egg mayonnaise
• Zest and juice of half a lemon
• 2 tsp fresh dill , chopped
• 1 / 4 bunch fresh chives , chopped
• Sea salt and freshly ground pepper
• 350g cooked lobster-tail meat
• 6 slices very fresh white bread
• Butter , softened
1 . Place mayonnaise , lemon juice , lemon zest , herbs and seasoning in a bowl . Mix well and check seasoning . Cut up lobster meat and mix in with dressing .
2 . Butter one side of each piece of white bread . Place equal amounts of the mixture on three pieces of bread . Top with second slice and press edges together . Trim crusts , then cut each sandwich in half . Serve immediately .
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