The semolina on top of the salmon gives a lovely ... until finely chopped. Add the lemon juice, mayonnaise and crème frâiche and season with salt and pepper – go easy on the salt as the ...
Mix the topping. Stir together lemon zest and juice, chopped fresh herbs, and garlic together. Coat the salmon. Pat the salmon dry, then brush all over with olive oil (it’s especially important to ...
A whole poached salmon makes a spectacular centrepiece ... Add the onion, bay leaves, vinegar and lemon and a good pinch of salt and a little black pepper. Cover with a lid, or tin foil, and ...