Category : Marcus Wareing Christmas

Name: Quick gin-cured salmon with horseradish and parsnip
Yield: 6-8
Cuisine: European
Ingredients: 10g butter; 1 tbsp olive oil; 2 small parsnips, peeled and grated (250g); 25ml milk; 1 tbsp horseradish sauce; 2 tbsp crème fraîche; 150g piece of boneless and skinless salmon fillet; 1 tbsp rock salt; Finely grated zest of ½ orange; 25ml gin; 3 slices pumpernickel bread, toasted; 2 tbsp finely chopped dill; Sea salt and freshly ground black pepper

Recipes Christmas Christmas Recipes Featured Marcus Wareing Christmas

Marcus Wareing’s quick gin-cured salmon with horseradish and parsnip

FoodiesDecember 4, 2019December 18, 2019

by FoodiesDecember 4, 2019December 18, 20190379

In as little as half an hour you can whip up this delicious canapé or starter. From Marcus Everyday by Marcus Wareing, HarperCollins, £20...

Recipes Christmas Christmas Recipes Featured Marcus Wareing Christmas

Marcus Wareing’s Marmalade and Earl Grey tea-glazed ham

FoodiesDecember 4, 2019December 18, 2019

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Cloves impart a huge amount of flavour and therefore must be used sparingly. A little goes a long way – chew on one and your...

Recipes Christmas Christmas Recipes Featured Marcus Wareing Christmas

Marcus Wareing’s quince, rosemary and honey trifle

FoodiesDecember 4, 2019December 18, 2019

by FoodiesDecember 4, 2019December 18, 20190388

I prefer my trifle not straight from the fridge as the flavour and texture improve when it is not so cold. I therefore make all...

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Category : Marcus Wareing Christmas

Marcus Wareing’s quick gin-cured salmon with horseradish and parsnip

Marcus Wareing’s Marmalade and Earl Grey tea-glazed ham

Marcus Wareing’s quince, rosemary and honey trifle

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