- 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 fruits…
- 120ml good olive oil
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 is larger than an ordinary radish, and has a hot, peppery flavour.
- 75g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.
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.
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.