Ingredients


225g/8oz fresh salmon

5 tbsp sea salt

For the marinade

150ml/¼ pint olive oil

2 lemons, juice and finely grated rind

2 tbsp chopped dill

1 tbsp sugar

3 tbsp sherry

black pepper


Serves - 6





Method


Place the salmon in a bowl and cover well with the sea salt. Cover the bowl with cling film and refrigerate overnight.

The next day, rinse the salmon. It should feel a little bit hard and leathery. Place in a clean bowl.

For the marinade, whisk together the olive oil, lemon juice, rind, dill, sugar, sherry and pepper.

Pour over the salmon and leave, covered, in the fridge overnight.

Carve the salmon finely and serve with crisp salad leaves, gluten free oatcakes and mayonnaise.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Home cured salmon