Anyone that’s picked up a bottle or three of Red Hill’s Temptation might want to give this a try – it’s the recipe for the dish that was matched with it at a beer dinner at St Kilda’s Circa restaurant (the one mentioned in Crafty’s tasting notes).
Devised by Matt Wilkinson, when he was still head chef at the restaurant (before heading off to open Pope Joan in East Brunswick), it’s a delicious, delicate appetiser that works wonders with the Strong Belgian Golden Ale.
Cheers to Karen at Red Hill (and Matt) for supplying the recipe:
Salmon and Strawberry
For 16 dessert spoons
- 8 strawberries
- ½ head beautiful white cauiflower
- Creme fraiche
- Black pepper
- 200g smoked salmon
- Lemon juice
- Extra virgin olive oil
- Basil shoots
Carefully slice the cauliflower into tiny florets. Place in a bowl and lightly salt for ten minutes. Wash off then dice the smoked salmon to the same size and mix through the cauliflower. Add chopped sorrel, lemon juice and oil. Place into a small mound on the desert spoon.
Mix the creme fraiche with fresh grated horseradish to your heat liking. Spoon a small amount on the cauliflower mix.
Chop the strawberries to same size as smoked salmon, mix with a little black pepper and the basil shoots. Place onto the horseradish creme fraiche then serve with Red Hill Temptation.