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A plate serving roast salmon with rye & horseradish crumble & kale salsa verde

Roast salmon with rye & horseradish crumble & kale salsa verde

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 - 8

A great alternative Sunday lunch, try this play on the classic combination of salmon, rye, horseradish and kale that work so well in a salad or sandwich

  • Gluten-free
Nutrition: Per serving


  • 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


  • 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.

Recipe from Good Food magazine, October 2017

Goes well with


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A star rating of 3 out of 5.3 ratings

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