Mustard crust salmon with beetroot & dill

Mustard crust salmon with beetroot & dill

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(2 ratings)

Prep: 20 mins Cook: 10 mins


Serves 10
Great served on a platter as part of a summer buffet for your guests to help themselves to

Nutrition and extra info

  • Easily halved

Nutrition: per serving (minus dip)

  • kcal299
  • fat10g
  • saturates19g
  • carbs0g
  • sugars7g
  • fibre3g
  • protein24g
  • salt0.52g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 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


  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.

  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.

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

  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.

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Comments, questions and tips

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13th Aug, 2019
Why is this recipe not more popular? This is the best salmon I ever made. The only change I made was that I switched out this heavier dressing in favor of some vinegar and olive oil because I was pairing it with a fennel and lemon risotto (also a bbc goodfood recipe). This pairing was amazing, definitely recommend it and this recipe.
6th Apr, 2010
Lovely flavour combination - although I did it slightly differently. My salmon fillets did not have any skin on so I smeared the mustard on the top and sprinkled with the mustard seeds and cooked in the oven as was making it for about 16 people and could not be fagged with the frying.
27th Sep, 2009
Radishes are missing off the shopping list :-)
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