Prep time:
Cooking time:
Total time:
Serves: 6
250g Smoked Salmon Slices
120g Smoked Salmon
60g Melted Butter
3tsp Lemon Juice
Black Pepper
4tsp Creme Fraiche
4tsp Chopped Chives
Lime, cut into 6 Segments
Pink Peppercorns (crushed)
2 Cucumbers (Washed)
2tbsp White Wine Vinegar
1tbsp Caster Sugar
4 Dashes of Fish Sauce
Juliet Bidwell comes up with three ‘retro dinners with a twist’ including classic festive fare of smoked salmon, beef and that old favourite – trifle
For the Cucumber Salad
- pictures: David Merewether
You may also like
Coriander chicken curry
An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...
Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad
A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...
Spicy Slaw
A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...