.. His Royal Highness The Duke of Edinburgh MENU Cured salmon with Burren smoked salmon cream and lemon b..
450g/1lb kippers, 450g/1lb smoked salmon, sliced, 600ml/1 pint cream, 40g/1½oz chives, chopped, ¼ cucumber, thinly sliced strips using a peeler
2 golden beetroot, 50ml/2fl oz white wine vinegar, 20ml/1fl oz water, 50g/2oz caster sugar, 2 purple beetroot
500ml/17fl oz fish stock, 1 carrot, peeled and finely chopped, 1 celery stalk, finely chopped, 1 onion, peeled and finely chopped, 250ml/9fl oz dry white wine
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