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Citrus-cured salmon gravadlax
- 1 filleted side of very fresh salmon - weighing about 900g
- very large bunch dill (about 80g)
- 100g mixed baby salad leaves and extra virgin olive oil, to serve
- 250g Maldon sea salt
- 375g demerara sugar
- 4 star anise
- 1 tsp coriander seeds
- zest 3 oranges
- zest 1 lime
- zest 1 lemon
- 100ml double cream
- 100ml crme frache
- 50g freshly grated horseradish or 85g creamed horseradish
- juice lemon
Directions:View on BBC Good Food
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