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Roast Salmon with Lime and Preserved Ginger Butter
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A taste for preserved stem ginger is another inheritance from my mother. She kept it in her blue-and-white china jar in the larder, which was brought out on special occasions. She introduced the sweet heat of the preserved syrupy ginger to ice cream, cakes and other puddings, as you might expect, but perhaps her favourite ginger repository was the now-classic George Perry-Smith recipe for salmon with ginger and raisins in pastry. This is a streamlined, simplified descendent of that dish, which was itself a reworking of a medieval recipe.
This recipe was first published in February 2005.