in cahoots with others

Ingredients:

Cured Salmon

• 450g/1lb salmon fillet (preferably middle-cut), pin bones removed
• 50g/2 ozs coarse sea salt
• 50g/2 ozs caster sugar
• 1 Tbsp crushed white peppercorns
• 1 lemon, zest only

Smoked Salmon and Crab terrine

• 1 side of smoked salmon, sliced very thinly (approximate weight 1 lb)
• ½ lb fresh white crab meat
• 3 finely chopped shallots
• seasoning
• juice of 1 lemon
• juice of 1 lime
• 1 bunch of chives, finely chopped
• 1 tsp horseradish cream
• approx 1 inch cube of ginger, finely grated
• 4 tablespoons of mayonnaise
• ½ Cucumber, peeled and finely sliced

Salmon Paté

• 300g/10 oz salmon
• 4 tbsp chopped fresh dill
• 1 lemon, zest and juice
• 3 Tbsp double cream
• 6 Tbsp cream cheese
• salt and freshly ground black pepper
• oatcakes, to serve

Timings: More than 24 hrs

Cured Salmon

• Preparation: 10 mins
• Allow at least 24 hrs for the salmon to cure before serving

Smoked Salmon and Crab terrine

• Preparation: 30 mins
• Rest terrine in fridge overnight

Salmon Paté

• Preparation: 30 mins
• Rest paté in fridge for at least 2 hrs before serving

Serves:

• 24