A sweet and a savoury dish
This week, Andy Rea of Mourne Seafood Bar and Simon McCance of The Ginger Bistro – two of the 20 Belfast chefs who have contributed recipes to a new book, Belfast On A Plate – share a sweet and a savoury dish.
400g smoked salmon, sliced
10g dried wakame seaweed, rehydrated in boiling water for one minute
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