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.

Notes about this recipe

  • Eat Your Books

    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.

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