Pickled rhubarb & fennel salad with salmon & pistachios from Cuisine Magazine, Sep/Oct 2025 (#231) (page 78)

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Notes about this recipe

  • Eat Your Books

    Can substitute apple cider vinegar for white wine vinegar, kahawai or trevally for salmon, micro greens of your choice for pea tendrils, and pinenuts for pistachio nuts. See recipe for a vegan/vegetarian variation.

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