For the salmon, pat the fish dry using ... Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill. Mix the fish with the second ...
Cover the salmon with the dill ... Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the refrigerator for a week if well wrapped in foil ...
Salmon fillet brushed with lemon juice, dijon mustard, kasundi mustard and olive olive ... Bring a pan over high flame, sautéed- leek, celery, both diced zucchini, both quinoa, seasoned it and then ...
Repeat with the smoked salmon. To make the pickled red onion ... chives, horseradish sauce and mustard. Season to taste. Stamp or cut out rounds from the soda bread that are each about 6cm ...