Starters

Kick off a day of feasting with fabulous finger food – including delicate blinis and classic seafood – as well as a selection of cocktails and mocktails that are sure to impress your guests.

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Swedish gravlax platter

SERVES & PREP COOK TIME 30 MINUTES (+24 HOURS REFRIGERATION TIME)

You need to start the gravlax recipe at least 1 day ahead (see Tips).

¼ cup (70g) Dijon mustard

⅓ cup finely chopped fresh dill

250g cream cheese

rye crispbread, to serve

GIN & JUNIPER GRAVLAX

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 tablespoon juniper berries

2 teaspoon finely grated lemon rind

300g sea salt flakes

⅓ cup (75g) white sugar

⅓ cup (80ml) gin

800g piece salmon fillet, pin-boned, skin on

QUICK PICKLED VEG

¾ cup (180ml) white wine vinegar

½ cup (110g) caster sugar

½ teaspoon salt

3 cloves

1 cinnamon stick

2 small beetroot (200g), shaved

1 small red onion (100g), shaved

1 Lebanese cucumber (130g), sliced thinly

1 GIN & JUNIPER GRAVLAX Pound coriander seeds, fennel seeds and juniper berries using a mortar and pestle until coarsely ground. Transfer to a medium bowl; add lemon rind, salt, sugar and gin. Season with pepper. Spread half the mixture on a large deep tray lined with a large sheet of plastic wrap. Top with salmon, skin-side down; spread with remaining mixture to cover. Wrap plastic tightly over salmon to cover and reduce leaks. Refrigerate for 24 hours, turning salmon after 12 hours.

2 Rinse salmon lightly under cold running water; pat dry with paper towel. Spread mustard on flesh-side of salmon; top evenly with dill. Refrigerate for 1 hour.