- 2 Portions of Beetroot Cured Salmon
- Fresh & Crunchy Beetroot Salad
- Lemon & Caper Berry Aioli
- Remove the salmon from the pouch
- On two plates divide the aioli. Using the back of a spoon push the aioli across the plate.
- Divide the beetroot salad between both plates.
- Place the salmon on the plate and season with cracked black pepper