Sugar-cured ocean trout, celeriac rémoulade, salted lemon & basil oil from Eating In - Beautiful Recipes from the Ecco Kitchen (page 51) by Philip Johnson

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

    Can substitute Atlantic salmon for ocean trout. Begin recipe 3 weeks ahead (salted lemons) or, if salted lemons already to hand, 2 days ahead (cured trout).

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