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Vodka & Beetroot Cured Salmon, Beetroot Salad, Lemon & Caper Berry Aioli


Ingredients

  • 2 Portions of Beetroot Cured Salmon
  • Fresh & Crunchy Beetroot Salad
  • Lemon & Caper Berry Aioli

Method

  1. Remove the salmon from the pouch
  2. On two plates divide the aioli. Using the back of a spoon push the aioli across the plate.
  3. Divide the beetroot salad between both plates. 
  4. Place the salmon on the plate and season with cracked black pepper
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