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Recipes

Rosette of salmon with sauce vierge

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Ingredients

For the rosette of salmon

  • 100g/3½oz very fresh raw salmon, skinned, finely sliced
  • ½ lemon, zest and juice
  • 2 tsp finely chopped onion
  • 1 tbsp capers, finely chopped
  • 1 tbsp finely chopped fresh chives
  • salt and freshly ground black pepper, to taste

For the sauce vierge