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Braaied skilpadjies

30 minutes

Braai recipes

Fish braaied in paper

20 minutes

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Pea salad with aïoli

Beetroot recipes

Beetroot-and-green harissa terrine

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Whipped ricotta with salsa macha

20 minutes

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4 hours

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Apple-and-honey-glazed gammon

45 minutes

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Christmas dessert

Chai crème caramel

1 hour

Beetroot-and-dill gravadlax

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus overnight chilling time

Ingredients

3 large beetroots, peeled and grated
1 T coriander seeds
70 g sugar
70 g coarse salt
30 g fresh dill, chopped
1 kg salmon side, skin removed
caper berries, for serving
crème fraîche or horseradish, for serving
lemon wedges, for serving

Method

1. Blend the beetroot, coriander seeds, sugar and salt until smooth. Add the dill. Spread the purée onto both sides of the fish. Wrap in clingwrap and chill overnight.

2. Remove the clingwrap, scrape off the purée and freeze for 1 hour before slicing. Serve with the caper berries, crème fraîche and lemon wedges.

Find more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

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Braaied skilpadjies

Fish braaied in paper

Pea salad with aïoli

Beetroot-and-green harissa terrine

Whipped ricotta with salsa macha

Triple-cooked oxtail

Apple-and-honey-glazed gammon

Coconut ice bars

Chai crème caramel

Beetroot-and-dill gravadlax

Beetroot-and-dill gravadlax

Ingredients

Method