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Category Archives: Recipe

Boucher Summer Recipe – Beetroot & Horseradish Cured Salmon

On 8 Dec, 2015
by admin
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Boucher Recipe - Beetroot & Horseradish Cured Salmon

This cured salmon dish is perfect for hot Summer days and steamy nights.

Ingredients

1 x side of fresh salmon (scaled and pin bones removed) – your fish monger will do this for you

1 x stick of horseradish (grated)

1 x beetroot (raw, grated, minimum 200g)

250g salt flake crystals

250g raw sugar

¼ bunch of picked dill

1 x lemon

 

Method

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Bon Appetit!

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ABOUT US

Blending modern dishes with French classics is a combination Boucher has proven to have wide appeal.

Chef owner, Peter Carter, formerly of Two Small Rooms and River Canteen, has 20 years of experience in the hospitality industry. Attention to detail, the best of ingredients and innovation are the keys to Boucher’s success.

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365 Honour Ave
Graceville, Brisbane
Phone 07 3716 0388

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