Mustard salmon & veg bake with horseradish sauce
- Preparation and cooking time
- Serves 4
A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce
- STEP 1
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.
- STEP 2
Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.
- STEP 3
In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.