• Teriyaki-cured salmon, winter slaw and horseradish crispbreads

    Paul Welburn's teriyaki salmon canapés take a fair bit of preparation – but don't let that put you off! The glistening jewel-like cured salmon is bound with teriyaki sauce before being topped with crunchy winter slaw and punchy horseradish. A feast for the eyes and the tastebuds.


    Dr Jenna Macchiochi's nutrition notes:

    "Salmon is rich in protein – which is particularly important for fuelling our immune systems, recovering from exercise routines and supporting our bodies as we age. The crunchy slaw and dark grain crispbreads also make this a fibre-rich choice that isn’t short on flavour. Make it gluten-free by simply using a gluten-free bread."


    Link to recipe

    (courtesy of greatbritishchefs.com)


    Buy fresh fish for this recipe:
    ChalkStream® rainbow trout side fillets
    Loch Duart whole side of salmon

    Cooking style
    Preparation: Moderate