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Beetroot-cured salmon, deep-fried oyster, beetroot salad and smoked mackerel pâté

Allow two days for this home-cured fish. Beetroot has a natural affinity with oily fish, and the deep-fried oysters add extra glamour.

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For the salmon

For the smoked mackerel pâté

For the beetroot salad

For the deep-fried oysters

To serve