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Cinnamon & star anise cured salmon
- 150g brown sugar
- 300g rock salt
- 3 oranges , zested
- 2 star anise
- 1 cinnamon stick
- 500g salmon , centre piece of fillet, skinned and pin boned
- 2 slices sourdough bread , toasted, each cut into 6
- crme frache , to serve
- 3 slices of raw beetroot , peeled and shredded
- 12 coriander leaves
Directions:View on BBC Good Food
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