Spice-cured salmon with trea­cle dress­ing

The Sunday Telegraph - Stella - - #ONEDAY -

Serves 8

The dress­ing here is pretty much the one given by Gary Rhodes in his book Fab­u­lous Food. I’ve changed it only a lit­tle. It sounds like an un­likely ac­com­pa­ni­ment to salmon, but it works. The salmon it­self is based on gravlax, how­ever, I’ve used spices that Bri­tain has loved for cen­turies, and might also put in a cure for ham. You can leave out the gin­ger if you pre­fer. For the dress­ing

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