House-smoked Dullstroom salmon trout with beetroot pickled quails eggs, cucumber salad and a ginger and caramelised lemon vinaigrette

We smoke our own salmon at Phantom Forest, but a good quality shop-bought smoked salmon will work just as well.

For the vinaigrette:

6 – 8 large juicy lemons, thinly jested (reserve juice)
1 cup white sugar
white balsamic vinegar or apple cider vinegar according to preference
grape seed oil to combine
Salt and pepper to taste
One large knob Ginger, peeled and grated

In a heavy-bottomed saucepan place lemon zest and caramelise on medium heat till golden. Add sugar and enough water to resemble wet sand. Leave to reduce by half, and allow to cool before adding ginger, vinegar to taste and oil until the mixture has the consistency to coat the back of a spoon. This vinaigrette is very versatile and you can leave the ginger out if desired, and add only to amount needed for your salad. You can flavour this dish according to your personal taste using ingredients such as herbs, mustard or chilli – the possibilities are endless!

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