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Beetroot-Cured Salmon with Horseradish and Tarragon…
Ingredients
  • 2 x 500g salmon fillets
  • 100g sea salt flakes
  • 100g unrefined sugar
  • zest 1 lemon
  • 1tbsp vodka
  • 1 small raw beetroot (about 150g), peeled and finely grated
  • 250g crème fraîche
  • 2tbsp freshly grated horseradish or creamed horseradish sauce
  • 2tbsp fresh tarragon, chopped
  • rye or soda bread, to serve
Steps
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