- 5 large salmon fillet, scaled and skin on, about 200g each
- 5 tsp Dijon mustard
- 5 tbsp yellow mustard seed
- 5 tbsp light olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the salad
- 3 x 250 packs cooked beetroot (not in vinegar)
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 tbsp white wine vinegar
- fonds from 1 large buch dill
- 100g bag wild rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 2 x 142ml pots soured cream, to serve
- 1 tsp wholegrain or Dijon mustard, to serve
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.
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.
Thinly slice the radishes. Cut the beetroot into wedges. Whisk 3 tbsp oil with vinegar and seasoning to make a dressing.
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.
These classic, clean flavours may hail from chillier Scandinavian climes, but they are perfect for British summer eating, too.