Carpaccio of cured wild salmon with caramel jhalmuri, potato salad and pea chutney from Delicious Magazine (UK), May 2021 (page 58) by Vivek Singh

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Notes about this recipe

  • Eat Your Books

    Can substitute mild chilli powder for Kashmiri chilli powder, and rapeseed oil for mustard oil. Salmon must cure 18 hours.

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