More and more salmon is becoming a common sight on Christmas dining tables. With it oily, deep orange flaky flesh it’s perfect as a starter, for brunch or making a statement dish for the main course. Bought fresh its heavily-scaled, silver skin and black, speckled back makes it easily recognisable on the fish monger’s ice […]Read more
Wild Alaska smoked salmon bruschetta
Wild Alaskan salmon from the cool water of the northern Pacific Ocean are used to make a flavourful bruschetta with tomatoesRead more
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