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Warm salmon rillettes, rye bread & beetroot salad
- 150g fillet lightly smoked raw salmon
- 50g crme frache
- 2 dill sprigs, chopped, plus extra to finish
- 10 small capers , chopped
- 1 tsp Dijon mustard
- lemon , zested, and 1 tbsp juice
- 8 thin slices rye bread , toasted to serve
- 1 small beetroot , peeled
- 1 tbsp red wine vinegar
- 1 sprig thyme , leaves chopped
- olive oil
- 50g salad leaves , to serve
Directions:View on BBC Good Food
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