This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Beetroot-cured salmon, deep-fried oyster, beetroot salad and smoked mackerel pâté

Allow two days for this home-cured fish. Beetroot has a natural affinity with oily fish, and the deep-fried oysters add extra glamour.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the salmon

For the smoked mackerel pâté

For the beetroot salad

For the deep-fried oysters

To serve