<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Pescetarian on ljmc's blog</title><link>https://ljmc.gitlab.io/tags/pescetarian/</link><description>Recent content in Pescetarian on ljmc's blog</description><generator>Hugo</generator><language>en-gb</language><managingEditor>louis.cochen@protonmail.ch (Louis Cochen)</managingEditor><webMaster>louis.cochen@protonmail.ch (Louis Cochen)</webMaster><copyright>louis cochen</copyright><lastBuildDate>Tue, 09 Dec 2025 00:00:00 +0000</lastBuildDate><atom:link href="https://ljmc.gitlab.io/tags/pescetarian/index.xml" rel="self" type="application/rss+xml"/><item><title>back of receipt cured salmon</title><link>https://ljmc.gitlab.io/recipes/back-of-receipt-cured-salmon/</link><pubDate>Tue, 09 Dec 2025 00:00:00 +0000</pubDate><author>louis.cochen@protonmail.ch (Louis Cochen)</author><guid>https://ljmc.gitlab.io/recipes/back-of-receipt-cured-salmon/</guid><description>&lt;p&gt;as the name suggest, the original recipe transcribed here lives on the back of a
receipt. I have been curing salmon for a while and after some experimenting, I
am finally happy with this recipe, it has a good balance of sweetness and warmth
that complements the fatty fish well.&lt;/p&gt;</description></item></channel></rss>