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Organic salmon and asparagus bruschetta from Ottolenghi: The Cookbook (page 183) by Yotam Ottolenghi and Sami Tamimi

  • salmon fillets
  • asparagus
  • bay leaves
  • chervil
  • juniper berries
  • lemons
  • cream cheese
  • Italian bread
  • muscat wine

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Notes about this recipe

  • mondraussie on May 05, 2018

    variations: smoked salmon, goats cheese, lemon zest, crushed pink peppercorn

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