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Ingredients
US|METRIC
4 SERVINGS
- 4.5 kilograms salmon (Tasmanian, cleaned)
- ground white pepper
- sea salt
- 170 mL extra-virgin olive oil
- 150 grams walnuts
- 2 lemons (juiced)
- 1 red onion (Medium, finely diced)
- 3 red chillies (Long, seeded and finely diced)
- 2 cups coriander leaves (chopped)
- 1/2 cup mint leaves (Chopped)
- 20 grams sumac
- 1 garlic clove
- 400 grams yoghurt (Natural)
- 100 mL tahini
- lemon juice (A bit more)
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Directions
- Preheat the oven to 150oC.
- To make the dressing, crush the garlic and salt together. Stir in the garlic, yoghurt and tahini together until it
- becomes a thick paste. Thin slightly with a little lemon juice (to the consistency of thin cream). Taste with salt and pop into the fridge.
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