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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.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,368kJ/ 326kcals
Fat
14g
Saturated Fat
2.3g
Carbohydrates
15g
Sugars
13g
Fibre
4.3g
Protein
34g
Salt
1.5g
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