PORTER CURED SALMON, PALE ALE PIKELETS, HORSERADISH & PALE ALE CRÈME FRAICHE
BY DANIEL HARRISON
You only need a small amount of beer in the curing mix in order to slowly infuse the flavour into the salmon over a couple of days. So plan in advance and you get to drink the rest of the can as a reward!
CURED SALMON
INGREDIENTS
2 Boneless, Skinless Salmon Fillets
Zest of 1 Lemon
Zest of 1 Lime
1 tbsp Coriander Seeds, toasted
30g Caster Sugar
60g Coarse Sea Salt
¼ Cup Sydney Brewery Potts Point Porter
METHOD
1. Mix together the lemon & lime zests, coriander seeds, sugar & salt. In a small container rub the curing mix over the salmon fillets. Pour over the porter & refrigerate.
2. Leave to cure for 24-48 hours, turning 2-3 times a day, until firm.
3. Once ready to serve remove from the fridge, rinse under running tap, pat dry and use a very sharp knife to cut lengthways into thin slices.
PIKELETS
INGREDIENTS
1 Cup Self Raising Flour
2 tsp Caster Sugar
½ Cup Milk
¼ Cup Sydney Brewery Paddo Pale
1 Egg
50g Unsalted Butter, melted plus extra for frying
METHOD
1. Sift flour into a large bowl. Stir in the sugar.
2. In a separate bowl whisk together the milk, pale ale, egg & butter. Season to taste.
3. Make a well in the centre of the flour, whisk in the milk mixture to make a smooth batter.
4. Heat a large non stick frying pan over a medium heat and brush with the extra butter. Drop heaped tablespoons of batter into pan. Cook for 1-2 minutes on each side until golden.
CRÈME FRAICHE
INGREDIENTS
½ Cup Sydney Brewery Paddo Pale
1 tbsp Creamed Horseradish
2/3 Cup Crème Fraiche
METHOD
1. Place the pale ale in a small saucepan over a medium-low heat until reduced to a thick syrup. Remove from heat and allow to cool fully.
2. Mix together the horseradish, crème fraiche & reduced ale syrup. Season to taste.