The Times |
Recipe: Lindsay Bareham's Thai salmagundi with hot-smoked mackerel
The Times Salmagundi is a useful word to elevate a fridge-tidy salad. Laid out on a large platter, with a few halved hard-boiled eggs, this is a beautiful sight, the aromas overtaken by Thai fish sauce, soy, lime and fresh chilli. Serves 2. Prep 20 min. Cook 12 ... |
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