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- Indian Spiced Cauliflower with Beetroot-cured Salmon and Dill Sauce
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Search results for 500 g of salmon loin (skinless or remove skin)
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Search results for 300 g of sea salt, for the cure
- 250g(£1.14 per 100g)Price£2.85
- 350g(£0.54 per 100g)Price£1.90
- 750g(£0.20 per 100g)Price£1.50
- 220g(£0.05 per 10g)Price£1.10
- 350g(£0.54 per 100g)Price£1.90
Search results for 500 few drops of caster sugar, for the cure
- 1kg(£2.25 per kilo)Price£2.25
- 500g(£3.20 per kilo)Price£1.60
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- 1kg(£2.70 per kilo)Price£2.70
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Search results for 4 raw beetroot, grated, for the cure
- 340g(£0.53 per 100g)Price£1.80
Search results for 5 tbsp of extra virgin olive oil
- VegetarianOcado Price PromiseRating, 4.7 out of 5 from 23 reviews.(23)
- 500ml(£1.69 per 100ml)Price£8.45
- VegetarianVeganOcado Price PromiseRating, 3.8 out of 5 from 127 reviews.(127)1L(£0.70 per 100ml)Price£7.00
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Search results for 1 tsp of turmeric
- Life 2m+Product life guaranteed for more than 2 months.VegetarianOcado Price PromiseRating, 4.2 out of 5 from 8 reviews.(8)
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Search results for 1 tsp of coriander seeds, lightly crushed
- 27g(£0.56 per 10g)Price£1.50
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Search results for 1 bag of steve's leaves, (50g)
- Life 2d+Product life guaranteed for 2 days excluding delivery day.Rating, 3.9 out of 5 from 108 reviews.(108)60g(£2.17 per 100g)Price£1.30Previous price£1.60
Search results for 2 small cauliflower, cut into small florets
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Search results for 0.5 tsp of ground coriander
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Search results for 150 ml of sour cream
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Search results for 45 g of dill leaves, 30g for the sauce, 15g for the salad
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Search results for 2 tbsp of baby capers
- 90g(£2.67 per 100g)Price£2.40
Ingredients
- 500 g of salmon loin (skinless or remove skin)
- 300 g of sea salt, for the cure
- 500 few drops of caster sugar, for the cure
- 4 raw beetroot, grated, for the cure
- 5 tbsp of extra virgin olive oil
- 1 tsp of turmeric
- 1 tsp of coriander seeds, lightly crushed
- 0.5 tsp of dijon mustard
- 1 bag of steve's leaves, (50g)
- 2 small cauliflower, cut into small florets
- 0.5 tsp of ground coriander
- 150 ml of sour cream
- 45 g of dill leaves, 30g for the sauce, 15g for the salad
- 2 tbsp of baby capers