3 medium onions, sliced
3 lemons, sliced
175 ml (6 fl oz) honey
50 g (2 oz) seedless raisins
bay leaf
8 thin salmon steaks
5 g (1 tsp) salt
700 ml (1 1/4 pt) water
8 crushed ginger snaps (brandy snap biscuits)
100 ml (4 fl oz) cider vinegar
70 g (2 1/2 oz) sliced blanched almonds
3 lemons, sliced
175 ml (6 fl oz) honey
50 g (2 oz) seedless raisins
bay leaf
8 thin salmon steaks
5 g (1 tsp) salt
700 ml (1 1/4 pt) water
8 crushed ginger snaps (brandy snap biscuits)
100 ml (4 fl oz) cider vinegar
70 g (2 1/2 oz) sliced blanched almonds
method
1. Combine the onions, lemon slices, honey, raisins, bay leaf, salmon steaks, salt and water in a large saucepan.
2. Cover and cook over a low heat for 30 minutes. Remove the fish.
3. Add the ginger snaps, vinegar and almonds to the fish stock.
4. Cook over a low heat.
5. Stir until smooth. Pour over the fish, and serve either warm or cold.
2. Cover and cook over a low heat for 30 minutes. Remove the fish.
3. Add the ginger snaps, vinegar and almonds to the fish stock.
4. Cook over a low heat.
5. Stir until smooth. Pour over the fish, and serve either warm or cold.
serving amount
serves 8
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