Make it ex­tra­or­di­nary

BBC Good Food - - Cover Story -

• To make this you need to buy a sashimi-grade piece of salmon that will have been frozen. If you want to be su­per-care­ful, we rec­om­mend freez­ing the salmon for four days be­fore de­frost­ing thor­oughly and us­ing – this will en­sure any dan­ger­ous bac­te­ria is de­stroyed.

• We served the salmon with Peter’s Yard Sour­dough Char­coal & Rye crack­ers, avail­able from delis, on­line and Waitrose & Part­ners.

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