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400g cooked shrimp, shelled apart from the tail

400g smoked salmon

140g good-quality mayonnaise

2 tbsp chopped fresh dill, plus extra leaves to garnish

juice ½ lime, plus 1 wedged to serve



Arrange the shrimp and salmon on plates. Mix the mayo, and chopped dill, and add lime juice to taste. Put a spoonful on each plate, scatter over dill leaves add a wedge of lime and a grinding of pepper.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Salmon & shrimp with dill & lime aïoli