- 4 parsnips, sliced lengthways
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 4 small raw beetroot, thickly sliced
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 6 carrots, sliced lengthways
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 x 125g/4½oz pieces salmon with skin
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 2 tbsp grainy mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 2 tbsp hot horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 150ml crème fraîche
- 1 tbsp cider vinegar
- 1 tbsp chopped dill
Heat oven to 200C/180C fan/gas 6. Toss all the vegetables with the oil and season well. Spread in a single layer on 2 baking trays (or 1 very large tray) and roast for 30 mins.
Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.
In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.