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Crusted salmon with samphire and preserved lemon sauce
Fruit and vegetables
small bunch flatleaf
parsley
, leaves and stalks separated
175g/6oz
samphire
½
lemon
, cut into 4 wedges, to serve
½
lemon
, juice only
Tins, packets and jars
25g/1oz
semolina
1 large or 2 small
preserved lemons
, quartered and pips removed
3 tbsp
mayonnaise
Cooking ingredients
1 tsp
paprika
salt and freshly ground
black pepper
Dairy, eggs and chilled
large knob
butter
, softened, plus extra for greasing
Meat, fish and poultry
4 x 125g/4½oz
salmon
fillets, skin removed
Other
200g/7oz crème frâiche
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