Food news: A bit of a pickle

Chef Jun Tanaka’s fresh pickled wild Alaska Salmon, perfect for al fresco dining. Simply scatter finely peeled cucumber, sliced shallot rings and capers onto diced salmon, before drizzling over your pre-prepared pickling liquid. Leave to cool and finish with a sprinkle of sliced radish and coriander for garnishing. Serves 4: 400g skinned wild Alaska salmon, 50g capers, 300ml white wine vinegar, 60g sugar, 100ml extra virgin olive oil, ¼ cucumber, 1 banana shallot, 4 radishes, ½ bunch coriander. Alaska salmon are wild, sustainable and is low in fat and a natural source of protein, vitamins, calcium and Omega 3 oils. For the full recipe and many more visit

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