Cinnamon-sage-cured salmon [Bill Wilkinson] from The James Beard Celebration Cookbook: Memories and Recipes From His Friends (page 71) by Barbara Kafka

  • sage
  • salmon fillets
  • shallots
  • cinnamon sticks
  • garlic
  • lemons
  • parsley
  • Champagne vinegar
  • watercress
  • black peppercorns
  • white peppercorns
  • telegraph cucumbers
  • mixed radishes
  • mild olive oil
  • virgin olive oil
  • EYB Comments

    Can substitute peppercress for watercress. Requires refrigeration for 10 to 12 hours or longer.

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 peppercress for watercress. Requires refrigeration for 10 to 12 hours or longer.

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