amywillcock.co.uk

Newsletter February 2005

Modern Country Living - Domestic Bliss

Game On:

Can you believe it is the end of another season! Actually, I will be quite relieved – no more getting up at the crack of dawn to make Bullshot and coffee! Please do me and yourself a favour and eat all the game that is left in your freezer by March 1 - you really don’t want it wallowing about at the bottom of the deep freeze!

Recipe:
Marinated Salmon

1kg Salmon Tail cut into two pieces so that you have a top and a bottom. It should be filleted but not skinned all pin bones removed
1 ½ tbsp coarse sea salt
1 ½ tbsp golden caster sugar
Freshly ground pepper
2tbsp vodka
Dijon mustard
2 large bunches of fresh dill finely chopped

Mix the salt, pepper, and sugar together in a bowl.
Line a dish big enough to hold the salmon with enough grease proof paper to wrap the fish up.
Spoon in some of the sugar and salt mix on to the bottom if the dish. Lay one half of the salmon skin side down into the shallow glass or china dish.
Spread half of the salt sugar mix into the salmon. Spoon over the Vodka. . Lay the other side of salmon on a board and pat the remaining salt sugar mix. Place the second fillet on top of the first skin side up. Wrap tightly like a parcel with the greaseproof paper and place a weighted board on top and chill for a minimum of 1 day. (24 hours) but no more than 2 as the fish will be too salty.

Rinse the sugar and salt off the fish.

Spread the mustard over the fish and scatter over the chopped dill. Slice thinly and serve with rye bread. Will keep for up to 1 week in a refrigerator.
To serve:

Sweet mustard sauce:
4tbsp Dijon mustard
2tbsp soft brown moscavado sugar
1 ½ tbsp white wine vinegar
2tbspfinely chopped dill
5-6 tbsp sunflower oil

In a bowl stir the mustard and sugar together. Whisk in the vinegar and dill and then slowly pouring the oil whisking constantly. Taste for seasoning.

1 Loaf of Rye bread sliced thinly.

Spread a little of the sauce on to thinly sliced rye bread and top with a slice of Gravadlax. Garnish with dill sprigs

Tip:

It’s Valentine’s Day Boys! I’ve found the perfect little number to keep me warm on and off the slopes! I met Alexandra Bennett (tel. 0207 834 1882 www.alexandrabennett.com) last October, not only is she charming and funny - just the sort of dinner companion you all dream of - but she also makes the most divine fur hats and leather gloves. Think of the Brownie Points and ring her IMMEDIATELY!

This article by Amy Willcock appears in The Shooting Gazette February 2005, and is reproduced here with permission.

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