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  • salmon recipe

Spring 13 – Spring Salmon

20th September 2013

Beetroot cured salmon, pickled carrot, oyster tempura, orange & fennel salad with horseradish mayonnaise.

Spring into your kitchen this season and create a dish that will bring a fresh burst to your dining. Featured in our Spring Issue 4, you can get the full recipe and ingredients by subscribing today to our magazine and receive 25% discount including access to all past issues and recipes.

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