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Sunday - 10am - 5pm

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Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Susie’s Dill-Cured Salmon

Best Paired with Rosé 2017

This Donna Hay inspired recipe is one of Suse’s favourites to bring out at Christmas time. It’s the perfect addition to any summer-time antipasto platter and pairs beautiful with our new release Rosé 2017.

INGREDIENTS:

  • 1kg rock salt
  • 2 cups white sugar
  • 1 tablespoon peppercorns
  • 2 tablespoons juniper berries
  • 1 1/2 cups dill leaves
  • 2 table spoons lemon rind
  • 1/2 cup vodka
  • large salmon fillet
  • salmon roe, black caviar and lavosh to serve

METHOD: 

Place the salt, sugar, peppercorns, juniper berries, dill, lemon rind, and vodka in a large bowl and mix to combine. Place a large sheet of plastic wrap on a clean work surface. Spread with half the salt mixture and top with
the salmon, skin-side down. Cover with remaining salt mixture, wrap tightly in plastic wrap and place in a deep-sided oven tray. Top with a smaller oven tray and weigh down with heavy objects. Refrigerate for 48 hours. Unwrap, slice and serve with roe and caviar on lavosh.