Christmas in Australia is usually pretty hot and humid, so you'll often find our tables are taken up with lots of fresh cold salads using the most delicious summer produce. We love cold seafood, raw and cured fish. There is just something so perfectly fresh and wholesome about it. If you follow Jaharn's travel blog (Mister Weekender) you'll know we have a huge love of all things raw fish - poké, sashimi, tatake, ceviche, you name it. We love it. On the morning of our annual Christmas Feast, we realised we had a huge packet of smoked salmon in the fridge and decided last minute to include this as a dish. Jaharn rustled up this quick Citrus Cured Smoked Salmon and decided to garnish it with fennel leaves, as we had some fennel left over from our Apple Fennel Cabbage Slaw. It was a hit and we're thrilled to share the recipe with you here.
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