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Roast salmon with rye & horseradish crumble & kale salsa verde

A plate serving roast salmon with rye & horseradish crumble & kale salsa verde

Roast salmon with rye & horseradish crumble & kale salsa verde

Name: Roast salmon with rye & horseradish crumble & kale salsa verde
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8
Ingredients: 1 white onion peeled and sliced; 200ml cider; 1.2kg side of salmon skin removed; 1 bunch of kale washed; 3 garlic cloves grated; 1 lemon zested and juice of half; 120ml good olive oil; 3 salted anchovies; crème fraîche to serve; 250g crusty dark rye bread crusts removed, dried and blended to a chunky crumb; 2 tbsp dried onion flakes; 2 tbsp chopped parsley; 1 tbsp chopped dill; 4 tbsp grated horseradish; 75g butter melted

Tom Kerridge

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Serves 6 - 8

More effort

Prep: 35 mins

Cook: 25 mins

A star rating of 3 out of 5.3 ratingsRate

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A great alternative Sunday lunch, try this play on the classic combination of salmon, rye, horseradish and kale that work so well in a salad or sandwich

Gluten-free

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Roast spiced duck with plums

A star rating of 4.6 out of 5.43 ratings

Ingredients

Nutrition

Units:

MetricUS

1 white onion

peeled and sliced
200ml cider
1.2kg side of salmon

skin removed
1 bunch of kale

washed
3 garlic cloves

grated
1 lemon

zested and juice of half
120ml good olive oil
3 salted anchovies
crème fraîche

to serve

For the crumble

250g crusty dark rye bread

crusts removed, dried and blended to a chunky crumb
2 tbsp dried onion flakes
2 tbsp chopped parsley
1 tbsp chopped dill
4 tbsp grated horseradish
75g butter

melted

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Nutrition: Per serving

kcal638
fat46g
saturates11g
carbs25g
sugars5g
fibre4g
protein37g
salt1.9g

Method

step 1

Heat oven to 160C/140C fan/gas 4. To make the crumble, mix the crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter together, then set aside. Line a baking tray with baking parchment, scatter over the sliced onions and drizzle with cider. Sprinkle with a little salt and lay the salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 mins, or until just cooked through.
step 2

While the fish is cooking, blanch the kale in boiling water for 2 mins, drain and refresh under cold water. Put the kale, garlic, lemon zest, oil and anchovies in a food processor and blend to a coarse salsa. Season to taste.
step 3

Once the fish is cooked, remove from the oven and leave to rest for 5 mins. Pull apart into large chunks and serve with onions, salsa and crème fraîche.

Recipe from Good Food magazine, October 2017

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A star rating of 3 out of 5.3 ratings

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