Salmon, coriander, mint, walnut, hummus from Chriskitch: Big Flavours from a Small Kitchen (page 112) by Chris Honor and Laura Washburn Hutton

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Notes about this recipe

  • runoutofshelves on June 07, 2017

    I saw VineTomato's note and tried this dish. It is lovely as a early winter dish as well. I love the notion of salad and flavoured yoghurt and hummus heaped on top of fish, very delicate. We had it with rice which perhaps was not the right accompaniment, and I left out the red onions and I won't next time, I would have liked the bite.

  • VineTomato on June 06, 2017

    A lovely, fresh, light summer evening meal. I served with lightly blanched brocolli, snow peas and asparagus tossed in lime, chilli and butter (inspired by the "bowl of greens served at Dishoom in London). The hummus was lost amongst the other flavours, and in my view unnecessary. This is very similar to another dish I have made a few times, and which I prefer, although it is notably more effort, the citrus spiced salmon from Persiana and the courgettes, broad beans, peas, tahini yoghurt, pomegranate and dill dish from The Ducksoup cookbook.

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