[col type=”one-fourth”] Preparation time overnight [/col] [col type=”one-fourth”] Cooking time 1 to 2 hours [/col] [col type=”one-fourth”] Serves Serves 6–8 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] Ingredients For the pickled …
[col type=”one-fourth”] Preparation time overnight [/col] [col type=”one-fourth”] Cooking time less than 10 mins [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] [/col] By Sam and Shauna From Saturday Kitchen[row] Ingredients For the duck …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time less than 10 mins [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] [/col] By Ryan Riley From Saturday Kitchen[row] Ingredients For …
[col type=”three-fourth”] Choose super-fresh salmon for this classic Scandinavian starter. It’s perfect for a dinner party, as most of the components can be prepared ahead of time. Equipment and preparation: for this recipe you will …
[col type=”three-fourth”] A sugar and vanilla mixture is used to cure salmon overnight. Serve it cold in thin slices with tangy pickled ginger and a green ketchup. Ingredients For the salmon 2 vanilla pods 200g/7oz …
[col type=”three-fourth”] Cured fish sounds difficult, but it really only needs a little time. Then you can really show off with tapioca crisps and cucumber ketchup. Ingredients For the whisky-cured salmon 25g/1oz caster sugar 25g/1oz …
