Elderflower Gin Sour with Salmon & Beetroot Bites

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9 Ingredients

Number of servings

2 cucumbers
3 Woolworths free range egg whites
1/2 cup caster sugar
1 1/2 cups elderflower & rose cordial
2/3 cup lime juice
1 cup gin
1 bulb baby fennel, thinly sliced, fronds picked
1/2 cup beetroot hummus
250grams sliced smoked salmon, torn

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Create the ultimate cocktail party experience with elderflower gin sours and salmon and beetroot bites. They look impressive, taste amazing and are so simple to make.

Swap tip:

For a non-alcoholic version, omit gin and add 1/2 cup clear apple juice. You can also swap the 2 free range egg whites for Puregg free range liquid egg whites.

Method

Step 1 of 4

Using a vegetable peeler, peel skin from cucumber to create a striped pattern. Cut into 12 rounds.

Step 2 of 4

Place 1 egg white in a large shallow bowl and beat with a fork to lightly whisk. Place 1/4 cup caster sugar on a large plate. Dip each rim of 6 x 2/3-cup-capacity (160ml) glasses in egg, then sugar to coat. Reserve any unused egg white. Set aside in a cool place until required.

Step 3 of 4

Place cordial, lime juice, remaining sugar and 2 1/2 cups water in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat and simmer for 5 minutes. Cool. Transfer to a jug, cover and refrigerate for 30 minutes or until cold.

Step 4 of 4

To make 2 gin sours at a time, place one-third of the cold elderflower mixture, 1/3 cup gin, reserved egg white and 1/3 cup ice cubes in a cocktail shaker. Secure lid, then shake for 15-30 seconds. Pour into prepared serving glasses. Place a fennel frond in each glass. Repeat to make 6 in total, using remaining egg white. Spread cucumber with beetroot hummus. Top with salmon, then sprinkle with remaining fennel. Serve with gin sour.