Chef Paul Moran #TasteofThursday recipe
CURED SPRING SALMON SALAD Serves six people as an appetizer Ingredients: 600g fillet of spring salmon, skin on 6 small fingerling potatoes ½ a red onion 500 ml vegetable oil 50 ml apple cider vinegar 100 g Kosher salt 75 g brown sugar 1 bunch watercress 3 baby candy cane beets 50 ml … Read more