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    Salmon with beet remoulade

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    Salmon with beet remoulade

    • Preparation time: 20 minutes
    • Cooking time: 12 minutes

    Serves: 2


    220g pack Waitrose 2 Wild Alaskan Keta Salmon Fillets
    2 tsp olive oil, plus extra for brushing
    2 tsp Dijon mustard
    1 tsp clear honey
    65g Waitrose Cornichons with Dill Flowers, thinly sliced, plus 2 tbsp liquid
    2 uncooked beetroot, about 250g, peeled, very thinly sliced
    ½ x 20g pack dill, finely chopped
    100g essential Waitrose Fat Free Quark Soft Cheese


    1 Preheat the grill to high. Put the salmon fillets skin-side down onto a baking tray lined with foil, brush with a few drops of oil and season well. Grill for 12 minutes or until just cooked through and pale golden.

    2 Whisk together 2 tsp oil, the mustard, honey and 2 tbsp of the pickling juice from the cornichon jar. Toss all but 2 tsp of this dressing into the beetroot and season. Sprinkle over the cornichons, along with half the dill.

    3 Mix the rest of the dill into the quark and season. Lift the fish from its skin using a fish slice. Place on top of the remoulade, then drizzle the rest of the dressing around. Spoon the quark on top of the fish to serve.

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