Aim to buy 800g -1kg size side

INGREDIENTS

1x side of salmon, skin off and pin bones removed

olive oil for brushing

sea salt and black pepper

Horseradish Cream

Herbs

1 lemon cut into wedges

METHOD

Preheat oven to 180 ºC. Line a baking tray large enough to hold the salmon side with  baking paper.

Brush baking paper with oil. Place salmon onto baking tray and brush the top with oil. Season with salt and pepper.

Place into oven and roast for 15-20 minutes or till cooked medium rare. Remove from oven and cool.

Gently slide the salmon onto a platter. Spread the Horseradish Cream sparingly over the salmon leaving about 2-3cm uncovered around the sides. Top sparingly with Herb Salad. Serve with lemon wedges on the side.

Herb Salad

 Below ingredients for herb salad is up to you to choose from

INGREDIENTS

20g thinly sliced bulb fennel

20g cucumber, peeled and cut in half

500ml loosely packed combination of mixed herbs such as:

• coriander
• parsley
• mint
• dill
• chives
• fennel
• basil

edible flowers and leaves such as:

• nasturtium
• rocket
• thyme
• calendula

METHOD

Wash and tidy up the fresh herbs. Mix all ingredients together in a bowl.

Horseradish Cream

Makes 180ml

You will need half this recipe for one side of salmon. Place extra Horseradish Cream into refrigerator to use as an accompaniment with beef.

INGREDIENTS

150g (2/3 cups + 1 tbsp) sour cream

40g (2 tbsp) prepared horseradish

5g (1 tsp) Colman’s Hot English Mustard

1 tsp vinegar (sherry or white wine)

½ tsp flaky sea salt

¼ tsp black pepper

METHOD

Place ingredients into a bowl. Whisk to combine. Serve immediately or refrigerate for up to six days.