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Chilli honey salmon with pickled nectarine salad
Fruit and vegetables
4 tsp
chilli
flakes
12 sprigs
dill
3
lemons
, halved, to serve
1½ tbsp grated
horseradish
2 tsp finely grated
lemon
zest
3
nectarines
, thinly sliced
1 large
radicchio
, trimmed and leaves separated
micro
mint
leaves (optional)
4 Lebanese
cucumbers
, thinly sliced
6
celery
stalks, trimmed and shaved using a vegetable peeler
10g/1/3oz small
dill
leaves
2 tsp finely grated
lemon
zest
Tins, packets and jars
1½ tbsp
capers
, rinsed and finely chopped
Cooking ingredients
300g/10½oz
rock salt
220g/8oz
caster sugar
180g/6oz
honey
freshly ground
black pepper
80ml/2½fl oz extra virgin
olive oil
60ml/2fl oz
white wine vinegar
1 tbsp runny
honey
1 tbsp
juniper berries
, crushed
sea salt and freshly ground
black pepper
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
300g/10½oz
crème fraîche
200g/7oz soft
goats' cheese
400g/14oz sour
cream
Meat, fish and poultry
1.2kg/2lb 12oz
salmon
fillet, skinless and boneless
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