Nat and I recently married.
That old thing…
Six courses of incredible food in the tradition of both of us loving long lunches, great food and amazing wine.
The first course was named ‘Soup and Sandwich’.
The soup was the famous Banc Sweet Corn and Basil amuse bouche, served cold in a shot glass. We chose this soup because we have been making it as a starter for years and warm or cold, it is just wonderful.
Sandwiches mean even more to us and at one stage, we really were flirting with opening a gourmet sandwich shop.
We did this vodka-cured gravlax, served on a toasted baguette and it was awesome.
Here is the ‘Soup and Sandwich’ course as a test we did a few weeks before our long lunch; the baguette was a bit big and so we made it smaller for the main event:
As a starter to any dinner party, you could do a lot worse…
Everything can be prepped the night before and the salmon only takes a night to cure.
Slice the salmon, toast the baguette and serve:
People will think you’re a genius. (Especially if it the first of many courses!)
1 tbsp sea salt
1 tsp finely ground pepper
1 tbsp sugar
1 tbsp vodka
300gm salmon fillet, skin on
1/3 cup sour cream
2 tsp baby capers, rinsed
2 tsp lemon juice
1 qtr preserved lemon, finely diced
1 shallot, minced
Olive oil spray
- Remove the pin bones from the salmon and place it skin down on plastic wrap.
- Combine the salt, pepper, sugar and vodka, spread over the fish, wrap tightly and refrigerate overnight, turning from time-to-time.
- Remove the skin from the salmon and slice very thinly.
- Combine sour cream, capers, lemon juice, preserved lemon, chives and shallots. Set aside.
- Heat oven to 180c. Thinly slice the baguette, spray with olive oil spray and toast until lightly golden. Allow to cool.
- Spread a small amount of the sour cream mixture on the baguette slices. Arrange salmon on the toasts, top with more. Of the sour cream mixture and a sliver of chives.