Bring the salted water to a boil; stir to make sure the salt is dissolved. Cool. Pour over the salmon (the liquid should cover the fish), cover and refrigerate for 24 hours.

Glaschu, one of Glasgow’s most established fine dining restaurants, will join forces once again with acclaimed chef, Brian ...

Glaschu, one of Glasgow’s most established fine dining restaurants, will join forces once again with acclaimed chef, Brian Maule for two nights on 6th and 7th August. Diners will be treated to a five ...

For a lighter cure, it should be ready within 2 days; for a firmer full cure, hold for 3 days. To serve, rinse salmon, then pat dry. Cut the fish thinly on the bias and serve.

As promised in our weekly dining newsletter, we bring you the recipe for Citrus Cured Salmon Benedict with trout roe and hollandaise sauce on a grilled brioche from Scott Bryan, the chef at Apiary ...