Estimated Nutrition
Calories
413.9
kcal / serving
1655.4 kcal total
Carbs
39.6g
per serving
158.2 g total
Fat
16.6g
per serving
66.5 g total
Protein
26.5g
per serving
105.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
CondimentsSauces
200
ml
White Wine Vinegar
For pickling
100
ml
White Wine Vinegar
For ketchup
Liquids
2
tbsp
NutsSeeds
25
g
Fine Salt
For the salmon cure
1
pod
Vanilla Pod
Seeds scraped out
1
tsp
Salt
For pickling
0.5
tsp
2
tbsp
Coriander Cress
For garnish
Seafood
500
g
Salmon
Side of salmon, skin on, pin bones removed
Vegetables
0.5
bunch
Baby Heritage Beetroots
Cleaned, small stalk left on
2
piece
Banana Shallot
Thinly sliced
0.5
piece
Cucumber
Thinly sliced for pickling
2
cm
Root Ginger
Peeled and sliced
2
tbsp
Mustard Cress
For garnish
Method
1
2
3
4
5
6
7
8
9
10