Name: Mustard crust salmon with beetroot & dill
Total time: 30 min
Yield: 10
Cuisine: Swedish
Ingredients: 5 large salmon fillets scaled and skin on, about 200g each; 5 tsp Dijon mustard; 5 tbsp yellow mustard seed; 5 tbsp light olive oil; 3 x 250 packs cooked beetroot (not in vinegar); 1 tbsp white wine vinegar; fonds from 1 large buch dill; 100g bag wild rocket; 2 x 142ml pots soured cream to serve; 1 tsp wholegrain or Dijon mustard to serve

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Mustard crust salmon with beetroot & dill

Mustard crust salmon with beetroot & dill

Jane Hornby

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Serves 10

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Great served on a platter as part of a summer buffet for your guests to help themselves to

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

5 large salmon fillets

scaled and skin on, about 200g each
5 tsp Dijon mustard
5 tbsp yellow mustard seed
5 tbsp light olive oil

For the salad

3 x 250 packs cooked beetroot

(not in vinegar)
1 tbsp white wine vinegar
fonds from 1 large buch dill
100g bag wild rocket
2 x 142ml pots soured cream

to serve
1 tsp wholegrain or Dijon mustard

to serve

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Nutrition: per serving (minus dip)

kcal299
fat10g
saturates19g
carbs0g
sugars7g
fibre3g
protein24g
salt0.52g

low

Method

step 1

Slash the skin on each fillet a couple of times, then season all over. Spread mustard over the skin side. Tip the mustard seeds onto a plate, then press the salmon skin-side down into them. Tap off any excess.
step 2

Heat 2 tbsp oil in a heavy frying pan and fry the salmon, crust-side down, for 5 mins or until the skin and crust is crisp and golden. Turn, then cook for another 1-2 mins or until cooked through. Leave to cool, then keep in the fridge, loosely covered, for up to a day.
step 3

Thinly slice the radishes. Cut the beetroot into wedges. Whisk 3 tbsp oil with vinegar and seasoning to make a dressing.
step 4

To serve, chop dill and stir into dressing. Toss with radishes, beetroot and rocket, and transfer to a platter. Serve salmon on top of the beetroot. Mix the soured cream and Dijon mustard, season and serve on the side.

RECIPE TIPS

JANE SAYS...

These classic, clean flavours may hail from chillier Scandinavian climes, but they are perfect for British summer eating, too.

Recipe from Good Food magazine, August 2007

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A star rating of 4.5 out of 5.2 ratings

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