Nathan Outlaw’s brandy-cured salmon with Yuletide slaw
- November 2016
- Serves 10-12
- Hands-on time 35 min, plus 12 hours curing and chilling
Nathan Outlaw cures salmon with brandy in this Christmas-appropriate recipe – and a fabulous salmon centrepiece. Serve with seasonal slaw for some welcomed crunch – together it’s the perfect dinner party main.
- Gluten-free recipes
- 39.5g (6.6g saturated)
- 28.5g protein
- 15.3g (13.6g sugars)
- 1.3g salt
Use the freshest and best quality salmon you can buy – and tell your fishmonger it’s being cured, not cooked. Ask him to prepare it for you, too.
Make the mayonnaise the day before and keep covered in the fridge, ready to dress the slaw as soon as the salmon is ready.
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