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Mustard crust salmon with beetroot & dill
- 5 large salmon fillets , scaled and skin on, about 200g each
- 5 tsp Dijon mustard
- 5 tbsp yellow mustard seeds
- 5 tbsp light olive oil
- 3 x 250 packs cooked beetroot (not in vinegar)
- 1 tbsp white wine vinegar
- fonds from 1 large buch dill
- 100g bag wild rocket
- 2 x 142ml pots soured cream , to serve
- 1 tsp wholegrain or Dijon mustard , to serve
Directions:View on BBC Good Food
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