You can eat them with sweet things (try them with porridge, ice-cream or yoghurt) as well as other savoury things such as meatballs and pork chops or pork escalopes. Pop some in the fridge every so often when currants are in season and you have a relish that’s ready to go.
To make the rysteribs just layer the currants up with the sugar in a scrupulously clean jam jar (wash it and rinse it out with boiling water). Shake and put this in the fridge.
Leave for about an hour (a couple is even better) during which the sugar will melt making the currants glossy and tart-sweet. The currants will be fine in the fridge for a couple of days.
Heat the oil in a frying pan. Season the salmon cook over a medium-high heat, skin side down first, for 1½-2 minutes or until the skin is golden and almost crispy. Turn the fillets over and cook for another 1½-2 minutes on the other side. Cook for about 30 seconds on each of the other two sides.
Cook the salmon just as in the previous recipe and
Serve with a sprig of dill on top, a dollop of sour cream and a spoonful of the currants.
Little, boiled, waxy potatoes and peas or beans are perfect accompaniments.