Recipe Created By: Maisie Campbell @maisies_munchies
Recipe Created By: Maisie Campbell @maisies_munchies
Combine salt and sugar and cover diced salmon in mix before pressing gently so cure is firmly on flesh then cure in the fridge for 3 hours before washing off the cure mix.
Juice cucumber and set juice to the side before seasoning reserved pulped flesh and freezing to create cucumber granita.
Combine cucumber juice with citric acid, caster sugar and agar agar and whisk on the heat simmering for 3-4 minutes then pour into container to set in fridge.
Shred red cabbage and cover with red wine vinegar, salt and sugar, repeatedly stirring to ensure all the cabbage is pickled and soft ready for juicing.
Add sliced red cabbage into a pot with a lid, seasoning, 100ml red wine, fresh basil leaves and a little veg stock bring to the boil before simmering until cooked through.
Blitz and strain the pickled red cabbage using the juice as a jus.
Freeze the pulped red cabbage to use as a granita.
Assemble dish.
Alisha Ross
January 28, 2020 @ 9:50 am
This was great! Really enjoyed it – thanks for sharing. I do agree with another commenter who said it was a bit sweet – I will definitely reduce the sugar next time (I used regular granulated sugar).
Can’t wait for leftovers tomorrow! 🙂
Regards
Ross Alisha
Hannah Flack
June 13, 2020 @ 5:54 am
I made this recipe tonight. I skipped the chili garlic sauce and added a teaspoon of chili powder instead (as we are spice wimps at my house). It was so good and different. My 3 & 5 year old both liked and ate it as well.
Regards Hannah Flack