This delicious starter of fresh salmon "cooks" in the refrigerator in its spiced marinade.
140 ml (1/4 pint) dry white wine
2 tsps white wine vinegar or lemon juice
1 cinnamon stick
1 tsp coarsely ground white peppercorns
1 tbsp crushed coriander seeds
2 whole cloves
1 onion, finely chopped
2 tsps sugar 4 tbsps oil
450 g (1 lb) salmon, filleted and skinned
Curly endive or watercress
2 tsps white wine vinegar or lemon juice
1 cinnamon stick
1 tsp coarsely ground white peppercorns
1 tbsp crushed coriander seeds
2 whole cloves
1 onion, finely chopped
2 tsps sugar 4 tbsps oil
450 g (1 lb) salmon, filleted and skinned
Curly endive or watercress
method
1. Combine the white wine, vinegar, spices, onion and sugar in a glass measure.
2. Cook for 6 - 8 minutes on HIGH. Stir in the oil and allow to cool slightly
3. Cut the salmon across the grain into thin slices and arrange in a large, shallow dish.
4. Pour over the white wine and spice mixture and leave to cool at room temperature.
5. Cover and put into the refrigerator for at least 4 hours. Serve arranged on a bed of curly endive with a little of the marinade spooned over.
2. Cook for 6 - 8 minutes on HIGH. Stir in the oil and allow to cool slightly
3. Cut the salmon across the grain into thin slices and arrange in a large, shallow dish.
4. Pour over the white wine and spice mixture and leave to cool at room temperature.
5. Cover and put into the refrigerator for at least 4 hours. Serve arranged on a bed of curly endive with a little of the marinade spooned over.
serving amount
serves 6
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