Citrus and fennel cured salmon with horseradish from Delicious Magazine (UK), Christmas and New Year 2013 (page 42) by Lucas Hollweg

Where’s the full recipe - why can I only see the ingredients?

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.

Notes about this recipe

  • Eat Your Books

    Salmon needs to cure for at least 2 days prior to serving. Can substitute creamed horseradish for horseradish sauce.

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