Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

PORTER CURED SALMON, PALE ALE PIKELETS, HORSERADISH & PALE ALE CRÈME FRAICHE

BY DANIEL HARRISON

 

 

You only need a small amount of beer in the curing mix in order to slowly infuse the flavour into the salmon over a couple of days. So plan in advance and you get to drink the rest of the can as a reward!

CURED SALMON

INGREDIENTS

2 Boneless, Skinless Salmon Fillets

Zest of 1 Lemon

Zest of 1 Lime

1 tbsp Coriander Seeds, toasted

30g Caster Sugar

60g Coarse Sea Salt

¼ Cup Sydney Brewery Potts Point Porter

 

METHOD

1.     Mix together the lemon & lime zests, coriander seeds, sugar & salt. In a small container rub the curing mix over the salmon fillets. Pour over the porter & refrigerate.

 

2.     Leave to cure for 24-48 hours, turning 2-3 times a day, until firm.

 

3.     Once ready to serve remove from the fridge, rinse under running tap, pat dry  and use a very sharp knife to cut lengthways into thin slices.

PIKELETS

INGREDIENTS

1 Cup Self Raising Flour

2 tsp Caster Sugar

½ Cup Milk

¼ Cup Sydney Brewery Paddo Pale

1 Egg

50g Unsalted Butter, melted plus extra for frying

METHOD

1.     Sift flour into a large bowl. Stir in the sugar.

2.     In a separate bowl whisk together the milk, pale ale, egg & butter. Season to taste.

3.     Make a well in the centre of the flour, whisk in the milk mixture to make a smooth batter.

4.     Heat a large non stick frying pan over a medium heat and brush with the extra butter. Drop heaped tablespoons of batter into pan. Cook for 1-2 minutes on each side until golden.

 

CRÈME FRAICHE

INGREDIENTS

½ Cup Sydney Brewery Paddo Pale

1 tbsp Creamed  Horseradish

2/3 Cup Crème Fraiche

METHOD

1.     Place the pale ale in a small saucepan over a medium-low heat until reduced to a thick syrup. Remove from heat and allow to cool fully.

2.     Mix together the horseradish, crème fraiche & reduced ale syrup. Season to taste.

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