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Vodka Cured Salmon, Beetroot, Lightly Pickled Seasonal Vegetables


Ingredients

  • 2 Portions of Beetroot Cured Salmon
  • Ribbon pickled vegetables, courgette, carrot & cucumber
  • Lemon & cracked pepper ricotta

Method

  1. Remove the salmon from the pouch 
  2. On two plates divide the ricotta. Using the back of a spoon push the ricotta across the plate. 
  3. Drain the liquid from the vegetables by lifting the lid slightly
  4. Gently pick up half the vegetables using one hand and with the other hand catch and twist the bottom of the vegetables and create a nest. Repeat with the rest and place each portion between the two plates next to the ricotta 
  5. Place the salmon on the plate and season with cracked black pepper 
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