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Scandinavian Juniper Cured Salmon with a Festive Burger

Nigel Barden is here with Scandinavian Juniper Cured Salmon with a Festive Burger in the latest 'Festive Foodie Thursday'. Plus Robbie Williams chats ahead of his 'In Concert'.

1 hour, 55 minutes

Last on

Thu 8 Dec 2016 17:05

Music Played

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    I've Got A Thing About You Baby

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  • Johnny Cash

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Juniper Cured Salmon

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

This is an all-time Scandic classic. For years, salmon was very expensive – when I was growing up it was for special occasions only, so was something we ate for Christmas lunch. 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.Serves 8

Prep time: 10 mins plus 3 days curing

Բ徱Գٲ:

1 tbsp coriander seeds
1 tbsp black peppercorns
50g juniper berries
150g flaky sea salt
200g caster sugar
1 fillet salmonabout 1.6kg
skin on rye bread

ѱٳǻ:
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” long with cling film to overhang the sides, & place the salmon fillet, skin-side down in the dish.
3. Now spoon the cure mixture evenly over the salmon, making sure the whole fillet is covered.
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.
6. To serve, cut into slices, leaving the skin behind, and eat with rye bread and horseradish cream (recipe below).

Horseradish Cream:

Ingredients:
200g/7oz Greek yoghurt
200g/7oz full-fat crème fraîche
30g freshly grated horseradish
2 tbsp fresh lime juice
1 tsp caster sugarsea salt and freshly ground black pepper
ѱٳǻ:
Mix the yoghurt and crème fraîche together, then mix in the sugar & lime juice & season with some salt and pepper.

Christmas Turkey Sliders with Cranberry Sauce and Camembert

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

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

Prep time: 10 mins
Cooking time: 40 mins

For the sliders:

1 parsnip, cut into 1cm /¾ inch slices
1 tbsp runny honey
160g/5½ oz lean minced/ground turkey
1 tbsp beaten egg
2 tsps tomato purée/paste
3 cooked chestnuts, finely chopped
3 tbsps fresh breadcrumbs
1 tbsp olive or vegetable oilsea salt and freshly ground black pepper

To serve:

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

Method:

Preheat the oven to 180°C (350°F) Gas 4.Put the parsnip in a baking dish, drizzle with the honey and toss to coat. Bake in the oven for 25–30 mins until soft and starting to brown. Remove from the oven & leave to cool.Put the turkey in a bowl with the egg, tomato purée/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–high 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.

Broadcast

  • Thu 8 Dec 2016 17:05