1x side of salmon, skin off and pin bones removed
olive oil for brushing
sea salt and black pepper
1 lemon cut into wedges
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.
Below ingredients for herb salad is up to you to choose from
20g thinly sliced bulb fennel
20g cucumber, peeled and cut in half
500ml loosely packed combination of mixed herbs such as:
edible flowers and leaves such as:
Wash and tidy up the fresh herbs. Mix all ingredients together in a bowl.
You will need half this recipe for one side of salmon. Place extra Horseradish Cream into refrigerator to use as an accompaniment with beef.
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
Place ingredients into a bowl. Whisk to combine. Serve immediately or refrigerate for up to six days.