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Shannon
Snail with salmon, corn salsa and dill sauce
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Ingredients
Directions
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Grill or cook the corn cobs until done. Cut off the corn kernels and mix them with the spring onions and red pepper. Season to taste the lime zest, juice and salt.
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Mix the yoghurt with the mayonnaise and stir in the dill. Form 4 bowls of the iceberg lettuce leaves. Spoon the corn salsa into the salad bowls with the salmon on top. Spoon the dill sauce over it and serve immediately.
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Nutrition
405Calories
Fat42% DV27g
Protein48% DV24g
Carbs5% DV15g
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