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Salmon, lamb crackling and puffed wild rice

Salmon, lamb crackling and puffed wild rice

By Maranda Engelbrecht

Difficulty Easy

Ingredients

For the cured salmon

1 side fresh Norwegian salmon, boned
10 t Indonesian sweet soy sauce
10 t soft brown sugar
10 t coarse salt
10 t fresh fennel, chopped
10 t fennel seeds, crushed
Black pepper, ground

For the lamb crackling

400 g lamb fat, cut into small cubes
2 sprigs rosemary
Maldon salt

For the puffed rice

10 t sesame oil
20 t wild rice

Method

To cure the salmon: Place the salmon in a large, deep tray. Combine all the ingredients and rub onto the salmon fillet.
Cover and refrigerate overnight to cure. Remove the salmon fillet from the tray, drain with paper towel and wipe off any access curing mix. Cut into slices.
To make the crackling: Place the lamb fat in a saucepan and fry with the rosemary sprigs over medium heat. Fry until the fat stops to bubble. Pour the mixture through a sieve. Season the crackling with flakes of Maldon salt and serve warm.

To make the puffed rice: Heat the oil in a large pot and rinse the rice in a sieve under cold running water. Allow all the water to drip out then add the rice to the hot oil. Cover the pot with a lid and allow the rice to pop – similar to making popcorn.

Serve the sliced salmon with the warm lamb crackling, popped rice and Indonesian sweet soy sauce.

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Hot carrot-and-coconut smoothie

Hot mushroom soup

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Hot beetroot, citrus and coriander drink

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Salmon, lamb crackling and puffed wild rice

Salmon, lamb crackling and puffed wild rice

Ingredients

Method