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Andy Reas smoked salmon with sesame crusted sushi rice, seaweed salad and ponzu dressing

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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