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It's lovely! I adore the texture and I don't find it too salty at all (and this is from someone that doesn't actually use salt as an additive whe ncooking/eating) I've had it occasionally for a birthday breakfast treat on blinis with smoked salmon and once on a really, really fancy dinner date at the caviar house in Piccadilly I had to turn off Ramsey just now when it got to the hunting puffins bit . . . I just couldn't watch that |
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