Sauce: While the salmon is roasting, place all the ingredients for the sauce in a bowl, and mix until they are thoroughly combined.

Translated from Italian, Salsa Verde means Green Salsa. Salsa Verde is an Italian recipe mainly used in Piemonte, the ...

A whole side of salmon, baked and served warm or cold on ... Both the crumb crust and the dill and caper sauce can be made up to 2 days ahead. To make the crumb crust, place the parsley and ...

is thin slices of fish with a sauce or dressing and other accouterment. You often see salmon served with an Italian preparation, think lemon, shallots, capers, etc. But I love to break the mold ...

You could serve it with cucumber pickle, capers ... smoked salmon followed by the cling film. Transfer to the fridge and leave for several hours to set and chill. To make the dill sauce, sprinkle ...

Salmon is not something we ate fresh when we were growing up, although I do have memories of Mum making savoury crepes for dinner with broccoli and tinned salmon in a bechamel sauce. Pretty fancy ...

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

Blanch the asparagus in salted boiling water then transfer to a bowl of ice water to stop the cooking process. Once cool, lay on a kitchen towel, wrap and chill until ready to assemble.

Mix together the cream cheese, Tabasco and capers. Put into a small serving bowl. Arrange the salmon on a large serving platter. Pile the pickled cucumber over the salmon and serve with the ...