Stuffed salmon in vine leaves from Dish Magazine, Feb/Mar 2010 (#28) (page 73) by Claire Aldous

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

  • debkellie on February 29, 2024

    I had a surfeit of vine leaves leftover from my dolmades escapade.. searched through EYB and this came up & tickled my tastebuds. Very flavoursome stuffing. I subbed finger lime pearls for the lemon rind & juice& left out the chilli flakes. I felt it needed a sauce, so I made a quick blender Hollandaise. She said don't eat vine leaves, I steamed my parcels so the vine leaves were good to eat.

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