Page 53 - Fresh Magazine

family gathering

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Herb-crusted salmon
The big flavours in this help satisfy big appetites with smaller portions. PLAN YOUR

4 salmon darnes If baking straight away, preheat the oven OVEN USAGE
100g fresh breadcrumbs to 200°C/gas mark 6. Line a baking tray When cooking for large
1 tablespoon chopped fresh with tin foil. numbers, a key factor
herbs, such as dill, parsley, Combine the breadcrumbs, herbs and is the space on your hob and in your
chives and tarragon melted butter in a bowl and season with oven. Avoid a range of dishes that all
1 tablespoon butter, melted salt and pepper. require the same cooking method.
salt and pepper Place the salmon on the lined tray, skin Choose dishes that can be cooked in
2 tablespoons creamed side down. Spread the horseradish over advance, cooked in the oven, cooked
horseradish on the hob and others that can be
the salmon, then spoon the breadcrumb served cold.
mixture over, pressing the crumbs into the
horseradish. The salmon can be prepared
up to this point and refrigerated until
you’re ready to bake.
Bake for 12 to 15 minutes, until the crust is
golden brown.

Sweet cucumber pickle

SERVES 6 TO 8

2 cucumbers, Thinly slice the unpeeled cucumbers and put
approximately 600g in a bowl with the other ingredients. Toss well. Gluten free
1 small onion, halved and Refrigerate for 2 to 3 hours, stirring
thinly sliced occasionally, until the cucumbers have
150g caster sugar softened and released their juices into the
100ml white wine vinegar pickling mixture.
or cider vinegar
1 level tablespoon fine sea
salt
Honey, ginger and soy-glazed salmon Gluten free

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2

Baked salmon darnes

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SPRING 2017 FRESH | 51
Herb-crusted salmon with horseradish

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