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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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How it's done
Bring the grapefruit, orange and lemon juice to the boil in a pan. Turn down the heat, reduce the liquid to approx. 75 ml, leave to cool. Stir in the oil, season.
Add the salmon to the citrus sauce along with all the other ingredients up to and including the dill, mix. Plate up the tartare with the help of a round cutter, garnish with grapefruit and celery greens.
|Serve with:||Toasted baguette|
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