3 In a blender, combine charred habaneros and onion with 1½ cups (375 ml) blueberries, agave syrup, ginger, oregano, salt, pepper and lime zest and juice. Purée until smooth. 4 Roughly chop remaining 1½ cups (375 ml) blueberries and add to blender along with cilantro, mint and green onions, then pulse 1 or 2 more times. Salsa will be very spicy at first but will mellow a bit if left to sit in refrigerator overnight. Enjoy with creamy, soft cheeses or grilled meats or as a table salsa with crispy tortilla chips. Can be stored in an airtight container in refrigerator for up to 5 days. Makes about 3 cups (750 ml) PAIRS WITH FOUR WINDS LIGHT LAGER $12.49 BC Craft 358510 6 × 355 ml CORONITA EXTRA $12.29 Mexico 294322 6 × 207 ml
Mustard Dill Sauce, to serve, make ahead, recipe follows thinly sliced red onions, capers, lemon slices and rye bread, to serve
Summer Solstice from page 76
1 Start by making gravlax. Find a baking dish large enough to hold salmon and line it with plastic wrap, leaving lots of overhang. Set aside.
2 Rinse salmon under cold water and pat dry with paper towel. Remove pinbones from salmon and set aside.
3 To make cure mixture, place caraway and coriander seeds in a frying pan, then set over medium-high heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer toasted seeds to a spice grinder or mortar and pestle and grind finely. Transfer ground seeds to a small bowl and stir in sugar, salt and pepper until well combined. Set aside. 4 Spread half the dill over bottom of lined baking dish. Generously rub skin side of salmon with about half the cure mixture, then set skin- side down on top of dill. Sprinkle aquavit overtop salmon, then rub it with remaining cure mixture and cover with remaining dill. Tightly wrap salmon fillet with plastic wrap lining baking dish. Top with a weight, such as a smaller baking dish or a plate with some cans of beans on top.
AQUAVIT SALMON GRAVLAX WITH MUSTARD DILL SAUCE 1½ lbs (680 g) skin-on salmon fillet 1 tbsp (15 ml) caraway seeds 1 tbsp (15 ml) coriander seeds 2 tbsp (30 ml) granulated sugar ¼ cup (60 ml) kosher salt ½ tsp (2.5 ml) freshly ground black pepper 2 bunches fresh dill ¼ cup (60 ml) Bornholmer Akvavit
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