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