CDWM SA - Ep.3 - Rosetta - Main

Rosetta's Sailors Delight


Serves: 4 people

Preparation time: 90 min

  • 1.5 kg salmon fillet, with skin
  • 1 cup gin
  • 200 ml elderflower syrup
  • 3 sprigs dill
  • 3 sprigs parsley
  • 1 pkt baby potatoes
  • 250 ml cream
  • 2 tbsp curry powder
  • 2 tbsp mustard powder
  • 1 tbsp cayenne pepper
  • 2 eggs
  • 6 baby beets
  • 1 pkt cranberry jelly
  • 2 tbsp dried cranberries

Preparation method

  • Make cure for salmon: In a bowl combine gin, herbs, elderflower syrup, sugar, olive oil, honey.
  • Gently massage cure onto salmon, wrap in cling film and place in fridge for 24 hrs.
  • Place beets in foil, drizzle with olive oil, sea salt and whole crushed garlic cloves. Wrap in foil, bake at 200 C for 40 min.
  • Once cooked, cool and slide skin off. Slice thinly and set aside.
  • Prepare cranberry jelly as per packet instructions and pour half into a rectangular glass bowl.
  • Arrange beet slices and sprinkle over cranberries.
  • Pour over remaining cranberry jelly, place in fridge and allow to set.
  • Cook baby potatoes for 10 min, allow to cool, dice and season well.
  • Crush the egg yolks with a fork and blend with potatoes to coat. Place in fridge to cool.