1 tablespoon olive oil
1.5kg skinless salmon fillet (preferably wild)
2 teaspoons ground coriander
2 teaspoons fennel seeds crushed
kosher salt and black pepper
1 cup crème fraîche
½ English cucumber, grated and squeezed
2 tablespoons prepared horseradish
2 tablespoons roughly chopped fresh tarragon leaves


1. Heat oven to 230°C. Rub the oil on the bottom of a rimmed baking sheet and place the salmon on top. Season with the coriander, fennel, 1 teaspoon salt, and ½ teaspoon pepper. Roast until just opaque but still slightly pink in the center, 16 to 20 minutes.

2. Meanwhile, combine the crème fraîche, cucumber, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.

3. Top the salmon with a little of the horseradish sauce and the tarragon. Serve warm or at room temperature, with additional horseradish sauce on the side.

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