Roast salmon with rye & horseradish crumble & kale salsa verde
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6 - 8
Ingredients
- 1 white onion, peeled and sliced
- 200ml cider
- 1.2kg side of salmon, skin removed
- 1 bunch of kale, washed
- 3 garlic cloves, grated
- 1 lemon, zested and juice of half
- 120ml good olive oil
- 3 salted anchovies
- crème fraîche, to serve
For the crumble
- 250g crusty dark rye bread, crusts removed, dried and blended to a chunky crumb
- 2 tbsp dried onion flakes
- 2 tbsp chopped parsley
- 1 tbsp chopped dill
- 4 tbsp grated horseradish
- 75g butter, melted
Method
- STEP 1
Heat oven to 160C/140C fan/gas 4. To make the crumble, mix the crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter together, then set aside. Line a baking tray with baking parchment, scatter over the sliced onions and drizzle with cider. Sprinkle with a little salt and lay the salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 mins, or until just cooked through.
- STEP 2
While the fish is cooking, blanch the kale in boiling water for 2 mins, drain and refresh under cold water. Put the kale, garlic, lemon zest, oil and anchovies in a food processor and blend to a coarse salsa. Season to taste.
- STEP 3
Once the fish is cooked, remove from the oven and leave to rest for 5 mins. Pull apart into large chunks and serve with onions, salsa and crème fraîche.
