Here’s How You Can Make Tender Smoked Salmon At Home

There’s nothing quite as delicious as a plate of smoked salmon. It adds volumes of flavour to any dish it is added to, whether it is whipped into creamy scrambled eggs, curled onto a pizza, slivered into a quiche or frittata, or even just tossed into a salad. No wonder, smoked salmon is a fixture on restaurant menus and supermarket shelves. But suppose you could smoke your own salmon at home, with very little fuss, and no specialised equipment? In the story below, I offer a simple method of smoking salmon, a method that…

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Nigel Slater’s smoked haddock and sweetcorn recipe

The recipe Peel a medium onion, halve it and chop it fairly finely, then let it soften in 2 tbsp of olive oil over a moderate heat. Stir regularly so the onion doesn’t colour. Remove the leaves and silky fibres from 2 large ears of corn then slice the kernels from the cobs. The beauty of this is that you can use frozen or canned sweetcorn Stir the corn into the onions, then add 200ml of milk and the same of water. Add a couple of bay leaves and a…

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