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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(2 ratings)

Prep: 35 mins Cook: 25 mins

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal638
  • fat46g
  • saturates11g
  • carbs25g
  • sugars5g
  • fibre4g
  • protein37g
  • salt1.9g
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  • 1 white onion, peeled and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200ml cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 1.2kg side of salmon, skin removed



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 bunch of kale, washed



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 3 garlic cloves, grated
  • 1 lemon, zested and juice of half



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 120ml good olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 salted anchovies



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp chopped dill
  • 4 tbsp grated horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 75g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

  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.

  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.

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