It’s also great for toasting meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives ...

Si King rustles up his no fuss salmon dish that’s the perfect mid-week recipe you’ll reach for time and time again.

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

Set aside. To make the salmon, drain the chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid. Tip into a roasting tin and stir in the tomatoes.

Salmon spend three to five years feeding and growing in the open sea before returning to their home rivers to spawn, swimming powerfully against the cold currents and vigorously flicking their ...

The substance we use to keep our roads safe in winter is lethal for freshly fertilized salmon eggs, according to research ...