Tequila-cured salmon

This deliciously zingy tequila-marinated salmon would make a smart starter or canapé. Serve with slices of pumpernickel bread.

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For the salmon

For the goats’ cheese dip

  • 200g/7oz soft goats’ cheese
  • 100g/3½oz Greek-style yoghurt
  • dash warm water
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped lemonbalm
  • 1 lime, zest and juice