Sally Jenyns’ flavourful gin-cured salmon is guaranteed to impress your guests when entertaining aboard your Riviera. This summer seafood recipe pairs with caper cream cheese and galley-made focaccia. Sally shares our passion for boating, fishing and the finer things in life and we’re certain you’ll adore her summer salmon appetiser.
Sally Jenyns’ thinly sliced salmon, galley-cooked focaccia and caper cream cheese are the ingredients for a sumptuous lunch.
Packed full of flavour, Sally Jenyns’ herb and gin-cured salmon is the perfect serve guaranteed to impress guests while entertaining aboard your Riviera. The summer seafood appetiser pairs with a caper cream cheese and galley-made focaccia.
Sally is a familiar face at the exclusive Riviera owners Festival of Boating held at the Sanctuary Cove International Boat Show. Sally shares our passion for boating, fishing and the finer things in life and we’re certain you’ll adore her summer salmon appetiser.
Let this recipe inspire your imagination as you prepare it in a superbly equipped, light-filled Riviera galley offering the best water views in the world. Then savour this dish’s zingy gin flavours in one of the many entertaining areas on offer aboard your Riviera, and of course, shared with your family or favourite friends.
Bon appetit!
Watch Sally prepare her delicious gin-cured salmon appetiser.
GIN-CURED SALMON INGREDIENTS
600 grams of boneless salmon, whole side or fillets, skin on
1 cup coarse sea salt
½ cup caster sugar
2 tbsp fennel seeds, lightly crushed
½ cup gin
- In a large strong zip-lock bag, combine salt, sugar and seeds.
- Add fish and move around in bag to cover with ‘cure’ mixture.
- Pour over gin and make sure fish is evenly coated.
- Refrigerate in bag for 36 hours, turning roughly every 12 hours.
- Remove salmon from bag and wipe clean and dry with paper towels (do not wash).
- Thinly slice fillet, leaving the skin (similar to sashimi) into small thin slices.
Gravlax styled fish has many uses including as a canapé on small toasts with sour cream, with eggs for breakfast, scattered over a salad, on sandwiches or toast.
CAPER CREAM CHEESE
250 grams of cream cheese, softened
3 tbsp baby capers, chopped
Combine ingredients and serve in a small dish to accompany the cured salmon slices.
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GALLEY-MADE FOCACCIA
1 kg plain flour, preferably strong baker’s flour
1 tbsp instant dried yeast
2 tbsp olive oil
1 tsp sugar
2–2 1/2 cups warm water
Variations to add to flour:
Herb and garlic
Add 1-2 tablespoons of chives, fresh or dried herbs, chopped garlic or any combination.
Olive and rosemary
Add 20 pitted sliced black olives and 1 tablespoon of chopped rosemary.
Caramelised onion
Cook an extra sliced onion at your next BBQ for the next day’s bread.
- Place flour in a large bowl, then mix remaining ingredients together and work into the flour with a butter knife. Add a little more flour or water as required until the dough has lost its stickiness. Rub some flour on your hands and on the bench, then tip the dough onto the bench and knead for 5 minutes. Kneading is using the heel of your hand to push the end of the dough away from you, then folding it back onto itself and pushing it away again. Think of it as a mini workout for your biceps!
- Oil the mixing bowl and return the dough to it, cover with plastic wrap and a tea towel and place in the sun or other warm place (engine room), until doubled in size. Ease the dough out of the bowl and as it collapses, fold it onto itself a few times then if time allows repeat the rising process again.
- Otherwise shape into loaves, rolls, knots or focaccia and cook for 20-30 minutes at your oven’s highest baking temperature or according to manufacturer’s instructions.
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