Salmon and scallop tartare with squid, tuna and ponzu dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon and scallop tartare 200g/7oz sushi-grade salmon, skin removed, pin-boned…
Whisky-cured salmon with cucumber ketchup and chargrilled cucumber
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Smoked salmon, prawn and cucumber mousse
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Salmon vindaloo with coconut and peanut rice
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Salmon, scallop and mackerel pie with green salad and honey dressing
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Avocado and smoked salmon mousse
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Wild salmon with English asparagus and hollandaise sauce
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Whisky-cured salmon with beetroot and blinis
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Salmon and sorrel with vermouth
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Grilled salmon with aubergine purée and gnocchi
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine purée 2 aubergines 2 tbsp olive oil salt For the gnocchi…