Beetroot & Gin Relish

Drunken Sailor Canning Co.'s Beetroot & Gin Relish is perfect chucked on a burger or steak sandwich to liven things up.

Great with smoked salmon and avocado.

• See Recipe Tab for a great recipe idea
• Vegan
• Gluten Free
• Australian Made and Owned

About

• Based in Sydney's Inner West, this product is made in small batches using high quality ingredients to ensure excellence is achieved every time. 
• Head Sailor & Creator, Justin Arnoux has already perfected 19 delicious varieties of Jams, Relishes, Mustards, Pickle, Rubs and Honey, earning him a well-deserved loyal following. One taste and we know you’ll be hooked.

Product Size

• 260g Jar 
• Refrigerate after opening 

60% Beetroot, Onion, Sugar, Apple, Red Wine Vinegar, Gin Essence, Maize Corn Flour, Citric Acid.

Justin’s Recipe Idea 
"Blini with Drunken Sailor Beetroot & Gin Relish and Smoked Salmon"

• These blinis are perfect for entertaining.
• If you're short on time you can buy ready-made blini at some supermarkets.
• Drunken Sailor Beetroot & Gin goes perfect with smoked salmon.
• If you're feeling adventurous make and add some pickled radishes and red onion for some tang. 

Serves: 8
 
Ingredients:
1/3 Cup Buckwheat Flour
1/4 Cup Plain Flour
1 tsp Baking Powder
1 Egg Lightly Beaten
2/3 Cup Buttermilk
25g Butter
Canola Oil Cooking Spray
1 x Jar Drunken Sailor Beetroot & Gin Relish
200g Smoked Salmon
200g Creme Fraiche
Zest of 1 Lemon
1 Bunch Dill
 
Method:

1. Sift flours and baking powder into a bowl.
2. Gradually whisk in egg and buttermilk until smooth.
3. Stir in cooled melted butter.
4. Spray a large frying pan with oil. Heat over medium-high heat.
5. Using 2 teaspoons mixture per blini, cook 6 blinis for 2 minutes each side or until browned. Transfer to a wire rack to cool. Repeat to make 24 blinis.
6. Combine creme fraiche, lemon zest and chopped dill.
7. Place blini on a platter. Spread each with 1 teaspoon creme fraiche mixture. Top with Drunken Sailor Beetroot & Gin Relish, salmon, and dill sprigs.