Beetroot-marinated salmon with radish salad




12 French breakfast radishes
1 tsp watercress
50ml of rapeseed oil
ground white pepper

What to do:

Beet Salmon
Remove the salmon from the fridge and remove package, slice with a sharp knife into 3mm width slices and set aside until ready to serve. If it has not been sliced!

Remove the stalks from the breakfast radishes and cut into strips and place into a mixing bowl, do the same with the mouli. ( make sure you wash under cold water)
Finally, add the watercress to the radishes and season with salt and ground white pepper. Finally, mix the rapeseed oil with the radishes

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