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Mustard crust salmon with beetroot & dill


Mustard crust salmon with beetroot & dill Recipe

Ingredients:
  • 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:
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Rank

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