Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Red Pepper Marmalade, to serve with Salar Flaky Smoked Salmon

recipe by Delia, submitted by Lala Wilbraham, York

Lala writes 'This is one of Delia's recipes, it is divine and goes fantastically well with Flaky Smoked Salmon. I usually make 4 times the quantity given in this recipe because it keeps very well in the fridge in an airtight jar. When making a large quantity I find that roasting the oiled peppers and the onions in the oven is easier than frying. Happy eating!'

Ingredients:
2 large red peppers deseeded, thinly sliced into lengths and then cut into 1" pieces
1 or 2 tablespoons olive oil
1 medium onion peeled and finely chopped
2 cloves garlic peeled and crushed
2 tablespoons brown sugar
3 tablespoons cider vinegar
8 fl oz medium cider
salt and freshly milled black pepper

Method:
Heat the oil in a frying pan and when it is hot add the onions and peppers. Cook them, tossing them around from time to time until golden and tinged brown, add the garlic and cook for another minute.

Add the sugar, cider vinegar and cider, stir and bring it to simmering point. Then season with salt and pepper, turn the heat down to its lowest setting and simmer gently, uncovered, for about 11/4 hours or until the liquid has almost evaporated and you have a thick marmalade consistency.

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Red Pepper Marmalade, to serve with Salar Flaky Smoked Salmon

recipe by Delia, submitted by Lala Wilbraham, York

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