Chilled coconut broth with salmon crudo and sesame-aleppo oil
This is for a stunning starter for a dinner party. You can make all the components a day ahead and store them separately in the fridge. Don’t add stir the lime juice in right until just before serving, though, to so everything keeps the its colour. I’ve used light coconut milk here, because full-fat would be too intense and overwhelm the delicate balance of the dish
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