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Pickled Summer Carrot, Salmon Gravalax And Borage

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200 g carrots, peeled

1 large red chillie, deseeded and julienned

1 star anise

1 clove of garlic, lightly crushed with the back of a knife

1 tsp black mustard seeds

1 tbs grated fresh ginger

2 tbs soy sauce

100 ml orange juice

100 g caster sugar

100 g white wine vinegar

1 cinnamon stick

salt and freshly cracked black pepper

240 g salmon gravalax

4 tbs of the drained pickled carrots + 1 tsp of the pickling liquid

1 tbs olive oil

few borage flowers and baby salad leaves

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