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In a separate bowl, whip the cream until it forms soft clouds. Fold the whipped cream into the sauce, followed by the watercress mixture, until everything is well combined. Season, adding more lemon juice if needed. Remove the fish from the pan and serve with the sauce, new potatoes and asparagus.
Note: this recipe contains raw/partially cooked eggs
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How to plate up smoked salmon
This is an unashamedly traditional idea. The bright flavours of the sauce are a brilliant foil to the gentle sweetness of the fish. Once the weather warms up, I like to serve the trout at room temperature.
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