Citrus recipes

Pomegranate and citrus slow-roasted duck buns

1 hour

Citrus recipes

Orange and ricotta polenta cake with lime labneh

1½ hours

Citrus recipes

Pan-fried harissa prawns with citrus salsa

15 minutes

Brunch recipes

Burnt citrus marmalade with cheddar and farmhouse loaf

45 minutes

Berry recipes

Raspberry, lemon and lime heart cake

45 minutes

Citrus recipes

Butterflied lemon-and-lime prawns

Citrus recipes

Flat-roast tamarind and citrus chicken with spinach-basmati rice

45 minutes

Citrus recipes

Citrus duck with basmati stir fry

Avocado recipes

Seared chicken and limes with avocado and Asian dressing

5 minutes

Citrus recipes

Roast citrus-salted salmon and lemons served with baked potato in cream

1 1/4 hours

Roast citrus-salted salmon and lemons served with baked potato in cream

By Phillippa Cheifitz

Serves 4 – 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 1/4 hours

Ingredients

1 side (800g–1kg) salmon
Butter, melted
30 g fresh dill
Milled pepper
Watercress

For the potatoes

1 kg potatoes
375 ml cream
2 cloves garlic, crushed
45-60 ml chopped dill
Flaky salt and pepper
Butter, for dotting

Method

Brush the salmon with melted butter. Season with citrus salt and milled pepper.
Place on a baking sheet lined with baking paper and tuck some dill sprigs underneath.
Roast at 200°C for 10 minutes. The thicker part of the fish will be moist and rare, while the thinner end will be firmer, for those who prefer it.

To bake the potatoes: Peel and slice the potatoes very thinly, storing them in a bowl of cold water as you go.
Drain and dry well.
Heat the cream with the garlic, dill and some seasoning until it comes to the boil.
Remove and toss with the potatoes. Turn into a well-buttered 20cm round spring-form pan lined with baking paper. Press down to pack tightly, then dot with butter.
Bake at 190°C until meltingly tender and nicely browned, about 1 hour or longer.

To roast the lemons: Halve each lemon and place cut side up on a baking tray lined with baking paper. Bake at 190°C until soft and juicy, about 20 minutes.
If the salmon seems to be browning too much before the potatoes are tender, cover with paper.
Serve with lemons for squeezing, taking care that they are not too hot to handle.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Pomegranate and citrus slow-roasted duck buns

Orange and ricotta polenta cake with lime labneh

Pan-fried harissa prawns with citrus salsa

Citrus mimosa

Burnt citrus marmalade with cheddar and farmhouse loaf

Raspberry, lemon and lime heart cake

Butterflied lemon-and-lime prawns

Citrus and date muffins

Flat-roast tamarind and citrus chicken with spinach-basmati rice

Citrus duck with basmati stir fry

Seared chicken and limes with avocado and Asian dressing

Roast citrus-salted salmon and lemons served with baked potato in cream

Roast citrus-salted salmon and lemons served with baked potato in cream

Ingredients

Method