Ginger-cured salmon from Forever Summer (UK) (page 14) by Nigella Lawson

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

    Allow to cure for 3-5 days.

  • Ro_ on July 14, 2021

    Really nice flavours, I liked the Asian twist. However this came out way too salty, which was such a shame. I'd reduce the amount of salt used next time.

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