From running things at Soul Food project and Secret Dining Society, our chefs have seen and produced weird, wacky and wonderful menus from around the world.
But a few weeks ago saw us put together a couple of menus for a private party (as part of our new catering side project Holy Trinity Events) that had the sense of theatre that we try and create with SFS and the straight up,simply good soulful food of SFP.
When telling the kitchen brigade at the beginning of the week what was needed from the markets, their faces lit up as the menu unraveled…….Homemade bagels, Salmon gravlax, pastrami, several different types of hummus, all washed down with an earl gray gin punch and lavender cocktails “served on the lawn don’t you know”
The idea for the bagels came from my recent trip to new York, seeing the Jewish area of lower east side Manhattan and visiting the famous Katz’s Deli…..Armed with menus, recipes and a head full of inspiring ideas, the bagel bar concept came into fruition.
On top of the bagel bar, one of the main dishes we were buzzing about cooking was the Salmon Gravlax…. A traditional Swedish dish where salmon is cured with salt, lemon, fresh dill & covered to cure.
Traditionally this would be buried under ground, (hence the name), but now a ‘days you don’t need to worry about that, we have fridges and weights/water bottles/bricks wrapped cling film
Here’s my version….
Produces 30 bagels / salads
1 side of salmon
6tbl of rock salt
2 zest of lemons
1 tbp sugar
6bulbs of fresh peeled beetroot
Loads Fresh dill
5 black pepper corns
From you fishmongers get them to fillet and pin bone your salmon (but leave the skin on). Place in a large flat tray skin side down.
In a blender place all other ingredients and give a quick blitz. Place it on to the salmon and rub it in to salmon lightly, covering all the pink bits.
Place cling film on the salmon and place your chosen weights (or if you chooses to bury, then wrap well ) leave in a fridge/underground for a good 48hours. Remove from the fridge, and wipe all of the marinade off the Salmon, remove skin and slice nice and thinly.
For the party we went classic and served with fresh dill, cream cheese on a freshly cooked Bagel and a squeeze of lemon.
For bookings for all your weird and wonderful events email firstname.lastname@example.org