When you’re spending Christmas in the sweltering heat of an Aussie summer, the whole concept of a hot turkey dinner can seem a little crazy. If the thought of a modern Australian seafood extravaganza appeals, it’s hard to go past a whole salmon for serious celebrational WOW.
And with the option to bake it the night before when the kitchen is cool, you can avoid kitchen stress on Christmas day all together.
Then finish it off with the classic Aussie pavlova, dressed in it’s Christmas best with a crown of ripe red raspberries. You’ll have a guaranteed crowd pleaser on your hands.
This is the menu I’m going with this year!
NOTE: Save the menu to your favourite collections. Then adjust the number of servings for each recipe.
Scheduling + Timing
NOTE: You can either serve the fish cold or warm –
Christmas Eve
If serving the fish cold, cook and keep in the fridge until ready to serve. This can be done up to 2 days ahead (but only if you have the fridge space for a whole salmon!)
Cook the pavlova and allow to cool overnight in the oven.
Christmas Day – Prep
1. Remove cooked pavlova base from the oven and place in an airtight container of ziplock bag.
2. Make Aioli – but keep dill and pinenuts separate.
3. Make potato salad (can stand at room temp for a few hours)
4. Prep and Cook Salmon.
5. Make zucchini salad (while salmon is in the oven) – keep basil separate.
Christmas Day – To serve
1. Remove salmon from the oven and allow to stand at room temp for up to 2 hours.
2. Toss potato salad and take to the table. Stir dill and pine nuts into the mayo. Toss basil in the zucchini salad.
3. When you’re ready for dessert, whip cream and wash berries. Assemble pav and serve at the table.
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