Save to your scrapbook
Tea-Smoked Wild Alaskan Salmon with Crème Fraîche and Chilli Jam
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This dish, combining the bass-note sweetness of the chilli jam and the smokiness of the fish, is otherworldly. The recipe makes more jam than you need, but it will keep in the fridge for a few months.
Partner the exciting flavours of this salmon with a limpid German riesling.
Typical values per serving:
This recipe was first published in Thu May 01 01:00:00 BST 2008.