Lovage-cured salmon on rye with remoulade from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 121) by Pippa James and Michael James (AU)
- capers
- caraway seeds
- chives
- crème fraîche
- juniper berries
- kohlrabi
- lemons
- lovage
- caster sugar
- black peppercorns
- olive oil
- dill sprigs
- egg yolks
- sea salt flakes
- side of salmon
- tarragon sprigs
- sourdough rye bread
- mustard leaves
-
EYB Comments
Requires curing for 48 hours. Can substitute dill, tarragon, and parsley for lovage; side of ocean trout for side of salmon; multigrain bread for sourdough rye bread; and bitter salad leaves for mustard leaves.
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.