Salmon Ceviche

This is my ceviche recipe I served at the Little Norfolk Bay Events and Chalets launch at the beginning of the month. This is a classic dish, best with the freshest seafood you can get your hands on! The ideas for flavouring are limitless swap around different vinegar and oils and fresh herbs and condiments to serve with it, I change it up all the time soy and lime works well too.  How long you cure the seafood for is totally up to your personal preference. I have seen others marinate the seafood in the jars for days to fully cure.  For delicious fresh Tassal salmon my choice would be no longer than five minutes as I don’t want the salmon to cook at all and I still want to be able to taste the salmon. I cooked a version of this recipe at the Wooden Boat festival Kitchen theatre with scallop meat roe on, and it was loved by the audience. The recipe is actually adapted from my Book seafood everyday in the book I serve it with oysters, you could let them cure for longer and cook the oyster. It really is the easiest no fuss but delicious and impressive entree or canapés for a dinner party!

Tassal Salmon Ceviche
serves 6 for a entree
400 grams salmon fillet, head or middle where the fillet is fatter
2 tablespoons capers
2 tablespoons pickled cucumbers use a jar to keep it simple.
60 ml red wine vinegar
juice of one lemon
4 sprigs thyme
2 tablespoons olive oil
sea salt
cracked pepper

Slice the salmon into thin slices and lay onto plates. sprinkle finely chopped capers, pickled cucumbers and herbs over the fish. Squeeze the lemon juice over and then drizzle the vinegar and oil. Season with cracked pepper and sea salt.




Indulgence Package weekend Little Norfolk Bay March 2019

After a hectic week at Little Norfolk Bay Events and Chalets of moving in,  launch party events last weekend and organising accommodation bookings & cleaning we welcomed our first Indulgence Package weekend guests on Friday!

The guests arrived on Friday to find a bottle of local bubbles in the chalet fridge and a platter of Tassal Salmon, cheese and smoked oysters ( I had smoked myself) and their  dinner -wallaby ragout and a cabbage, pea and fetta salad, ready for them to pop in the oven when they were ready.

Saturday Dinner included in the package is a private seven course dinner in the Event House. Guests dine privately on there own table unless they request to sit with friends. On Saturday two of the couples chose to sit together.  I cooked and served:

Hong Kong Steamed oysters and Bream Creek sparkling wine
Sautéed lentil filled baked tomato and mushroom polenta with Bangor Pinot Gris
Crusted Baked mussels and Bream Creek Riesling
Smoked oyster pate and Tassal salmon parcel with baked carrots  with Bangor Rose
Quail honey and Apple and blue cheese with Cape Bernier Pinot Noir
Venison, goats cheese and beetroot and cherry chutney with Bream Creek Cabernet Merlot
And for dessert as I have nacho pears, 3 apples varieties and quinces ripening on my trees. So I served poached quince, apple jelly, apple chips, blue cheese and crunchy nacho pear.

The guests came back in for breakfast today as well as another couple staying in the chalets but not joining in on the Indulgence weekend package. I served home made croissants with scrambled eggs, brie and smoked salmon with homemade jams, juices and coffee and tea.

At this stage we have one Indulgence weekend on each month visit my other website to see the dates and book a weekend!