Christmas Eve

This is how my marinated salmon looked when it had been refrigerated for four days.( The accompanying Salad of celeriac, soured cream and mustard not yet made as we will have this on Boxing Day )

Yesterday I made the Mincemeat and orange trifle just topping it with the cream this morning ready for Xmas Eve supper.  December 23rd and the chapter is headed " A long day in the kitchen" and of this recipe Mr Slater says " this is probably the longest and most complex recipe I have ever included in a book". 

It is time consuming to make but not that complex. The result is a very rich but quite different trifle, the addition of mincemeat giving it a Christmassy feel. Definitely worth a go. 

No left overs here!!!