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Serves 2
400 g fresh raw skinless and boneless salmon fillet, chopped
2 tablespoona chopped parsley
zest from 1 lemon
a good grind of pepper and a little sea salt
1 free range egg white
almond meal to coat (optional)
Lemon dressing
2 tablespoons lemon juice
4 tablespoons cold pressed olive oil
pinch black pepper
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1st Keep
 jenellebaur
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