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You can substitute other hot-smoked fish in this recipe; my favourite variations are made using hot-smoked kippers or trout. The horseradish is optional; leave it out if you’re not a fan, or serve on the side mixed with lemon juice, as a condiment.
Per serving: 587kcals, 37.7g fat (17g saturated), 17.7g protein, 47.1g carbs, 4.1g sugar, 2.3g salt
Portuguese Vinho Verde is surprisingly good with this – but make sure you pick a dry, modern style and chill it well.
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