Stunning Apetiser - Salmon & Slaw Recipe
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Date: 2020-08-17
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Comments and reviews: 8
Laura-Sophie
One thing I've noticed recently watching back a lot of videos, Barry wears his ring even when he puts his hands into the dish. To me, that's a HUGE no-go, none of my jobs in or around the kitchen would allow any accessories and rings.
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One thing I've noticed recently watching back a lot of videos, Barry wears his ring even when he puts his hands into the dish. To me, that's a HUGE no-go, none of my jobs in or around the kitchen would allow any accessories and rings.
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Telitobli
As a swede, i feel like i should teach you this. Its Gravad Lax, which means Grave Salmon, it used to be called that because when curing itnpeople also buried it. Also, Ebbers, you cut it from the front with you knife a little diagonal.
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As a swede, i feel like i should teach you this. Its Gravad Lax, which means Grave Salmon, it used to be called that because when curing itnpeople also buried it. Also, Ebbers, you cut it from the front with you knife a little diagonal.
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DexXx84
Did anyone notice Barry actually throwing a pink peppercorn seed behind him and not in his mouth when Ben almost like forces him to taste it? And then the reaction like he's actually enjoying it.
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Did anyone notice Barry actually throwing a pink peppercorn seed behind him and not in his mouth when Ben almost like forces him to taste it? And then the reaction like he's actually enjoying it.
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Klara
Tip for anyone who thinks it's difficult to cut thin slices of salmon: put the salmon in the freezer for a while and slice it when frozen!
You get much thinner slices that way!
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Tip for anyone who thinks it's difficult to cut thin slices of salmon: put the salmon in the freezer for a while and slice it when frozen!
You get much thinner slices that way!
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Jenny
Gin and cucumber is my absolute favorite. I've been serving gin and lemon zest cured salmon in my restaurant for 5 years now and people adore it. Cheers from Canada!
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Gin and cucumber is my absolute favorite. I've been serving gin and lemon zest cured salmon in my restaurant for 5 years now and people adore it. Cheers from Canada!
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dermie2008
Could you dress the salad in the liquid from curing the salmon. Would it be too salty or could you just not season the salad to make sure it wasn't too salty?
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Could you dress the salad in the liquid from curing the salmon. Would it be too salty or could you just not season the salad to make sure it wasn't too salty?
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The
Why did you leave the skin on? Every cured salmon I have had with the skin still attached had that rubbery little piece that is nasty.
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Why did you leave the skin on? Every cured salmon I have had with the skin still attached had that rubbery little piece that is nasty.
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Laura
Hi guys. I'm going to Venice in a weeks time and I was just wondering of you have any must try foods of Italy or Venice specifically
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Hi guys. I'm going to Venice in a weeks time and I was just wondering of you have any must try foods of Italy or Venice specifically
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