Ingredients
- 600 g chips
- 400 g salmon fillet, hot-smoked
- 100 g Bresc Chunky salsa tomato
- 50 g Bresc wasabi dip
- 20 g spring onion, finely sliced
- 10 g Bresc smoked garlic puree
- 10 g olive oil
- 5 g Bresc coriander puree
- 4 sepia crackers
- 1 lemon
- salt and pepper
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