Cured salmon with Riesling and dill (Saumon mariné à l'aneth et au vin blanc) from French Kitchen: Classic Recipes for Home Cooks by Serge Dansereau

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Accompaniments: Celeriac salad with smoked ocean trout (Rémoulade de céleri-rave à la truite fumé); Seaweed bread (Pain aux algues); Spiced bread (Pain d'épices)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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