menumaker
Sous Chef
No problem with the quality as long as you don't leave it in the freezer too long. I would say 5-6 months max. I sometimes buy a piece of fresh salmon which is easier and cheaper to come by and cure it in black treacle for 3-4 days ( molasses to you across the pond I think) wipe off the excess and slice finely on the slant. It is a great dinner starter, easy as adding 2+2 and everyone thinks you are very
1.Clever
2. Extravagant
and
3. Spoiling them rotten
I will post the recipe if anyone is interested
1.Clever
2. Extravagant
and
3. Spoiling them rotten
I will post the recipe if anyone is interested