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Whisky-cured salmon with beetroot and blinis
Fruit and vegetables
10
beetroots
, cooked and cut into cubes
mustard cress
or micro herbs, to garnish
Tins, packets and jars
200g/7oz
plain flour
200g/7oz
redcurrant jelly
50g/1¾oz
Dijon mustard
Cooking ingredients
150g/5½oz
sea salt
150g/5½oz
caster sugar
7g sachet instant
yeast
1 tsp
salt
1 tsp
sugar
3
cloves
100ml/3½fl oz
red wine vinegar
Dairy, eggs and chilled
250ml/9fl oz
milk
2 free-range
egg whites
50g/1¾oz
butter
250g/9oz
crème fraîche
Meat, fish and poultry
1 side of
salmon
Other
100ml/3½fl oz
whisky
50ml/2fl oz
whisky
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