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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
150g salt200g sugar3 bunches of dill, stalks removed2 tbsp red wine vinegar4 raw beetroots1 side of salmon4 fennel bulbs4 potatoesJuice and zest of 1 lemonOlive oilSalt and pepper to season
Serves: 4Prep Time: 3-4 days curing,30 minutesCooking TIme: 30 minutesTemperature: 180˚C / Gas 4Tools: Baking tray
METHOD TO MAKE THE CURE
METHOD TO MAKE THE DISH
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