Gin cured salmon with rhubarb, pickled ginger and sour cream recipe
Try this restaurant-worthy appetiser designed by chef Doug Crampton: gin cured salmon with rhubarb, pickled ginger and sour cream.
Ingredients
- 100 g rhubarb
- 1 medium cucumber
- 300 ml water
- 200 ml white wine vinegar
- 1 tsp salt
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