Ingredients

Ingredients For the cured salmon

• 2.5 kg/5lb 8oz fresh salmon

• 200g/7oz sea salt

• 200g/7oz sugar

• 200g/7oz pink salt

• 200g/7oz celery salt

• 200g/7oz white pepper

For the jellied salmon

• 1 tsp sugar

• 1 tsp salt

• 400g/14oz fresh salmon, skin removed

• 450ml/16fl oz fish stock

• 1 tsp powdered gelatine

• 2 cucumbers, juiced

For the salmon and cream cheese

• 600ml/20fl oz fish stock

• 400g/14oz fresh salmon

• 200g/7oz smoked salmon, chopped

• 300g/10½oz cream cheese

• 100g/3½oz capers

• ½ tsp nutmeg

• 2 pinches cayenne pepper

• 6 banana shallots, diced

• 50g/2oz fresh dill, chopped

• 50g/2oz fresh parsley, chopped

• 50g/2oz fresh tarragon, chopped

• 50g/2oz fresh chervil, chopped

• 50g/2oz fresh chives, chopped

For the smoked salmon and potato bread

• 2 baking potatoes

• 1 free-range egg

• 400g/14oz plain flour

• 2 tbsp vegetable oil

• ½ horseradish root, grated

• 200ml/7fl oz crème fraîche

• 1.8kg/4lb smoked salmon

For the soda bread

• 1kg/2lb 4oz strong white flour

• 4 tsp sugar

• 1 tsp bicarbonate of soda

• 100g/3½oz porridge oats

• 600ml/20fl oz buttermilk

Description

This Recipe Is Best Served On A Big Sharing Platter For Everyone To Dig In.

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