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Pan-fried mackerel fillets served with a vibrant beetroot puree, pickled shallots, and a fresh herb and watercress salad.
A fresh grain bowl featuring bulgur wheat and smoked mackerel topped with radishes, cucumber, dill, and natural yoghurt.
Whole trout baked in parchment parcels served with a smoked trout salad, buttered new potatoes, and horseradish cream.