Whether it's cured Nordic-style, tossed through a Mediterranean salad, or gently cooked in a spicy curry, salmon satisfies ...

When you want a filling meal, try these easy salmon dinner recipes. From a simple, one-pan roasted salmon with veggies to a ...

Order the classic: a bagel (yes, you want it toasted) with lox and a schmear. But even that standard order isn’t so straightforward. You’ll often find the shop’s cold case filled with dozens of ...

Refrigerate until required. Place the side of salmon into a vacuum-seal bag. Pour the cure into the bag, making sure to focus the cure on to the salmon flesh more than the skin. Vacuum-seal for 45 ...

H. Forman & Son has been producing smoked salmon since 1905, and specialises in London Cure Smoked Salmon. London cure is a technique that has recently been awarded the EUs Protected Designation ...

For this recipe, you must start two days before. A sharp knife is a must to slice the salmon thinly, and a little will go a long way. The colours are outstanding, the taste delicate. Serve with a ...

Salt-cured salmon that is easily available throughout the year will be simmered with turnips that will become even tastier in the coming season. Salmon that initially may taste salty will turn out ...

Cover and refrigerate for 24 hours. After 24 hours, take the salmon out of the beetroot cure and rinse carefully with cold water to remove all the salt. Dry with paper towel and transfer to a wire ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...