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Export 9 ingredients for grocery delivery
Step 1
Cover the fish all over with the salt, sugar, pepper, and zest.
Step 2
Store in fridge for 12 hours.
Step 3
Wash of after 12 hours and pat dry with cloth.
Step 4
Store in the fridge till needed.
Step 5
Boil eggs for exactly 6 minutes and chill in cold water for 2 minutes before peeling and cutting in half.
Step 6
With a hand-held blender blend all till smooth. Reserve in the fridge till needed.
Step 7
Cut the cured salmon thinly(without the skin).
Step 8
Place rocket leaves in a large salad bowl.
Step 9
Place salmon and halved eggs randomly on top of the salad.
Step 10
Dress with anchovy mayonnaise, chopped chives and finally freshly cracked black pepper.
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