Recipe of the day
Butter thinsThis recipe will make far more mixture than you need, but the dough will keep well in the freezer and you can slice off and bake a batch of biscuits as you require.
Salmon with crushed potatoes & gherkin aioli
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Friday, 21 December, 2012
Poach a salmon fillet in salted water until just cooked. Remove and drain well. Serve on slightly crushed boiled new potatoes, blanched green beans and/or asparagus with a sauce of bought aioli mixed with finely chopped gherkins, capers, chopped parsley and a little wholegrain mustard.
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