Megabytes by John & Sally McKenna
Step-by-Step Cooking Solutions.
George Perry-Smith's Salmon in Pastry with Ginger and Currants
To make the flavoured butter:
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7. Cube and soften the butter, add the currants. |
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8. Remove the ginger from the syrup. |
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9. Slice then ginger. |
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10. Chop the ginger finely, and add to the butter, along with salt and pepper. |
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11. Mix the butter ingredients together. |
Method
- First Make the Pastry
- Making the Flavoured Butter
- Making the Sauce Messine >>>
- Preparing and Assembling the Salmon.
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text © John & Sally McKenna
illustrations © Ken
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