Blackened Salmon with Citrus Labne

Preparation info

  • For

    Six

    Starters
    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Blackened foods come from the southern states of America, while the labne is Middle Eastern and takes its name from the Arabic for ‘white’. The two styles blend surprisingly well in this dish. I recommend using fillet from the thicker, head end of the fish, although a tail cut is quite acceptable. You’ll have some blackening herbs left after making this, so use them to experiment with different meats and fish.