Ingredients

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

Method

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.

Recipe and image via www.realsimple.com

Related Products

  • Smoked nor salmon offcuts - 500g

    Smoked nor salmon offcuts – 500g

    R59.90
  • Fresh Norwegian Salmon

    R129.95R519.90
  • Nor Salmon Slice - 80g

    Nor Salmon Slice – 80g

    R55.90

Become a member

Would you like more recipes like this emailed to you on a regular basis?

/ ( dd / mm )
Opt-in to receive marketing communications
6 Lobster Tails