Blackened salmon with citrus labne from The Sugar Club Cookbook by Peter Gordon

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

  • Tommelise on September 26, 2011

    The herbs make this dish - we sometimes use fresh herbs and it works out fine. The combination of the blackened fish, and the fresh and clean tasting yoghurt is very god.

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