Adrián R. , Head Chef of Ibérica Farringdon

INGREDIENTS

For the salmon:
90gr Salmon with out skin
1L Water
40gr Salt
300ml Vegetable oil
2 each Vanilla
For the pickles:
200ml Apple vinegar
200gr Sugar
75gr Red onion
20gr Smith apple
For the sparkling nectarine soup:
2 each nectarine

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