Mustard crust salmon with beetroot & dill
- Preparation and cooking time
- Serves 10
Great served on a platter as part of a summer buffet for your guests to help themselves to
For the salad
- 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.
These classic, clean flavours may hail from chillier Scandinavian climes, but they are perfect for British summer eating, too.