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 ...

Equipment and preparation: You will need a 450g/1lb loaf tin. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the salmon in foil and ... To make the dill sauce, sprinkle the cucumber with salt ...

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 ...

There’s nothing quite like the combination of bold spices, tender salmon, and a creamy, zesty sauce to make a meal unf ...

In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce ... Transfer to a cookie sheet and form into a loaf. If using the bacon, wrap the slices ...