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Beetroot Cured Salmon, Salmon Pâté, Root Vegetable Salad And Thyme Crackers

Nutrition per serving    (USDA % daily values)
CAL
1758
FAT
326%
CHOL
117%
SOD
3351%
Uploaded by: Great British Chefs

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Ingredients for 4 servings

1/2 side of salmon

500 g of raw beetroot

3 g of fennel seeds

1/2 bunch of tarragon

250 g of caster sugar

500 g of sea salt

500 g of raw beetroot

25 ml of white wine vinegar

1 banana shallot

1 garlic clove

100 ml of olive oil

sea salt

pepper

2 egg yolks

3/4 tsp of English mustard

3/4 tsp of white wine vinegar

200 ml of light olive oil

sea salt

1 carrot

1/2 celeriac

1 parsnip

1 raw beetroot

1 shallot

1 tsp of chives, chopped

Cornish sea salt

150 g of smoked salmon

1/2 lemon, juiced

50 g of natural yoghurt

50 g of cream cheese

Cornish sea salt

pepper

350 g of plain flour

1 tsp of Cornish sea salt

5 sprigs of fresh thyme

3 tsp of baking powder

90 g of unsalted butter, cold

140 ml of water, cold

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