大象传媒

听by Trine Hahnemann from Scandinavian Comfort Food: Embracing the Art of Hygge

This is an all-time Scandic classic. 听For years, salmon was very expensive 鈥� when I was growing up it was for special occasions only, so was something we ate for Christmas lunch. 听At the time it was always cured with dill, but I rarely do that now, because I rather love trying it in many different ways, such as in this Christmas version with juniper berries.听Serves 8听

Prep time: 听10 mins plus 3 days curing听

滨苍驳谤别诲颈别苍迟蝉:听
1 tbsp coriander seeds
1 tbsp black peppercorns
50g juniper berries
150g flaky sea salt
200g caster sugar
1 fillet salmon听about 1.6kg
skin on rye bread

惭别迟丑辞诲:听
1. Using a pestle and mortar, lightly crush the coriander seeds and peppercorns together, then tip out into a mixing bowl and lightly crush the juniper berries. Add to the bowl with the salt and sugar and mix well.
2. Line a ceramic dish at least 40cm/15鈥� long with cling film to overhang the sides, & place the salmon fillet, skin-side down in the dish.听
3. Now spoon the cure mixture evenly over the salmon, making sure the whole fillet is covered.听
4. Wrap the cling film up tightly around the fillet so the mixture stays in place. Refrigerate for 3 days, to cure. (Nigel drained off the liquid every day, as quite a lot gathers in the dish.)
5. Rinse the cure mixture off with cold water and wipe the fish clean.听
6. To serve, cut into slices, leaving the skin behind, and eat with rye bread and horseradish cream (recipe below).听

Horseradish Cream:听

Ingredients:
200g/7oz Greek yoghurt
200g/7oz full-fat cr猫me fra卯che听
30g freshly grated horseradish
2 tbsp fresh lime juice
1 tsp caster sugarsea salt and freshly ground black pepper
惭别迟丑辞诲:听
Mix the yoghurt and cr猫me fra卯che together, then mix in the sugar & lime juice & season with some salt and pepper.

by Miranda Ballard of Muddy Boots (Ryland Peters and Small)听

Nigel actually made 2 turkey burgers, instead of 5 sliders and served them inside posh toasted brioche buns!听
These seasonal sliders are perfect served as festive canap茅s or appetizers for a winter menu. They are also great for using up any leftovers you may have during the holiday season.听Serves 5 sliders.听

Prep time: 10 mins
Cooking time: 40 mins听

For the sliders:

1 parsnip, cut into 1cm /戮 inch slices
1 tbsp runny honey
160g/5陆 oz lean minced/ground turkey
1 tbsp beaten egg
2 tsps tomato pur茅e/paste
3 cooked chestnuts, finely chopped
3 tbsps fresh breadcrumbs
1 tbsp olive or vegetable oilsea salt and freshly ground black pepper听

To serve:听

5 squares of Camembert cheese (Nigel used Tunworth from Hampshire Cheeses) Cranberry sauce5 cocktail sticks/toothpicks听

Method:

Preheat the oven to 180掳C (350掳F) Gas 4.Put the parsnip in a baking dish, drizzle with the honey and toss to coat. Bake in the oven for 25鈥�30 mins until soft and starting to brown. Remove from the oven & leave to cool.Put the turkey in a bowl with the egg, tomato pur茅e/paste, chestnuts, breadcrumbs & salt & pepper. Divide the mixture into five equal pieces & shape into five slider patties. Press each slider down to make them nice & flat.Heat the oil in a frying pan & fry the sliders over medium鈥揾igh heat for 4 mins on each side until cooked through.Put the sliders on a serving plate & cover each with a square of Camembert. Top the sliders with a slice of roasted parsnip & put a cocktail stick/toothpick through the middle of each slider to hold them in place. Serve with a bowl of cranberry sauce for spooning.