'ZOUR' APPLE CHERMOULA, BEETROOT CURED SALMON

Gently flavored with spices and a little vodka or gin, this a show-stopping and sophisticated modern classic. This beautiful dish can be served as an elegant canape, as part of an antipasto platter or cheeseboard, as an individually plated starter, or just as a delicious addition to your fridge for sandwich's and midnight snacks!

INGREDIENTS

CURED SALMON – BASE:

1 kg Side of fresh salmon

400g Cooked beetroot

1 cup Kosher salt

1 cup Brown sugar

4 tsp Black peppercorns

4 tsp Juniper berries

4 tsp Coriander seeds

CANNABIS INFUSION:

3.5 grams Decarboxylated Zour Apples cannabis strain (see notes)

2 Cups olive oil

Potency conclusion = ~ total 302.40mg

~ per tbsp 12.4mg

INFUSED CHERMOULA:

3/4 teaspoon Cumin seeds

2 Garlic cloves

3/4 cup Extra-virgin olive oil

2 tbsp infused olive oil

1/4 teaspoon Finely grated lemon zest

1/4 cup Fresh lemon juice

1 teaspoon Smoked paprika

3/4 teaspoon Kosher salt

1/4–1/2 teaspoon Crushed red pepper flakes

1 cup (packed) Cilantro leaves with tender stems

1 cup (packed) Parsley leaves with tender stems

1/2 cup (packed) Mint leaves

HORSERADISH CREAM:

1 cup Sour cream

3 tbsp Horseradish (fresh), finely grated

1/4 tsp Salt

1/4 tsp Lemon zest

1 tsp Chopped dill

CUCUMBER RIBBONS, LIGHTLY PICKLED:

2 Lebanese cucumbers

2 tbsp Red or white wine vinegar

1/4 tsp Salt

2 tsp Dill

FOR SERVING:

Dark rye bread

1/3 cup Capers

1/2 Pickled fennel

Fresh dill sprigs and lemon wedges or slices

INSTRUCTIONS:

Make beetroot cure: Place the beetroot, sugar, salt plus the gin cure OR vodka cure ingredients in a food processor. Blitz until pureed like a smoothie – about 15 seconds on high, scraping down the sides as needed.

Line container: Use a container into which the salmon fits snugly, but flat. Line with two large pieces of cling wrap, overlapping one horizontally and one vertically, like a cross (so it will wrap salmon completely).

Place salmon in beetroot: Spread beetroot mixture on the cling wrap inside the container. Lay salmon on top, flesh side down. Press down lightly but not too firm – flesh should be fully in contact with beetroot, not base of container.

48-hour cure: Wrap up securely with the cling wrap, cover with lid (or seal container with more cling wrap). Refrigerate 48 hours (do not turn).

Rinse: Unwrap salmon, rinse off beetroot mixture, then pat dry.

Recommended – rest overnight: If time permits, place washed and dried salmon in an airtight container and refrigerate overnight. This allows the salt to redistribute more evenly throughout the salmon.

CHERMOULA:

Toast coriander and cumin seeds in a dry skillet, tossing occasionally until very fragrant, about 2 minutes. Let cool, then lightly crush in a spice mill of coffee grinder.

Purée toasted seeds, garlic, INFUSED oil, olive oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.

Add cilantro, parsley, and mint; process until well combined but slightly textured.

SERVING:

Horseradish cream: Mix ingredients together until smooth.

Cucumber Ribbons: Use a potato peeler to make long thing ribbons lengthwise down the cucumber. Toss with vinegar and salt, set aside for 10 minutes. Drain liquid, toss with dill, transfer to serving dish.

Fried crispy capers: Heat oil in a small pan to 190°C/375°F. Fry capers for 30 sec/1 min until crisp. Drain on paper towels and cool.

Crispy bread: Brush bread lightly on each side with olive oil, then bake in a 180°C/350°F oven for 8 minutes, turning halfway, until crisp.

Plating: Place uncut salmon on a serving platter (one you can cut on). Scatter salmon with crispy capers and fresh dill. Place crispy bread and horseradish cream on the side, along with fresh lemon if using.

To serve: Cut thin slices down to the skin (but not through it). Pivot the knife blade so it's almost parallel to the skin and cut each slice carefully away from the skin. Smear crispy bread with horseradish cream, top with salmon, a few capers, sprig of fresh dill and a healthy helping of chermoula.

NOTES

Zour Apples by NH is a hydroponically curated, sativa-leaning variety. Featuring bright lime-green buds accented by orange and yellow pistils, this flower emits an extremely pungent, sweet/sour aroma of tangy apples, cider and vanilla with notes of pine on the backend which carry over into the flavor as well. Dominant terpenes in order of descending potency include caryophyllene, bisabolol, myrcene,

THC

18.00 - 24.00% | 180.00 - 240.00 mg/g

CBD

0.00 - 2.00% | 0.00 - 20.00 mg/g