FRANCE | Thursday, 5 Mar 2015 | Photo Gallery | Scholarship Entry
Ingredients Tartare: 300g fresh salmon, skin and bones removed 2 tablespoons chives 2 tablespoons shallots 1/4 green apple, skin on 2 tablespoons olive oil To serve: 1 small handful dill 1 small baguette Lemon wedges 2-3 edible orchids (Serves 2) ...
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Tags: 2015 Passport & Plate: SRI LANKA
