DUKKAH CRUSTED SALMON WITH HORSERADISH CREAM
This is a versatile dish that you can serve as a main with a side of salad or as a starter with some hot crusty bread, or even crackers, if you’re entertaining. The dukkah creates a lovely crispy crust and the horseradish cream cuts through the richness of the salmon. The recipe also works for half a salmon or pieces, simply reduce the amount of dukkah and sprinkle a little less over the smaller portions.
Ingredients
1 side of salmon pin boned (Farro sells pinboned salmon)
25 grams Alexandra’s Dukkah
1 lemon, juice and strip-zested
1 clove of garlic, crushed
2 tablespoons olive oil
1 tablespoon brown sugar
To serve
3 tablespoons Mandy’s Horseradish
3 tablespoons Crème Fraiche
Method
Pre-heat the oven to 180°
Lay the salmon skin side down on a baking tray lined with baking paper
In a bowl or mortar and pestle, mix together the lemon juice, lemon zest, garlic, olive oil, brown sugar
Pour the lemon juice mix over the salmon and rub it over the top to coat. Season with salt and pepper
Put it in the oven and bake for approximately 15 minutes
Remove from the oven and sprinkle over the dukkah. Bake for a further 5 minutes or until cooked to your liking. Be careful not to burn the dukkah
Mix together the Mandy’s horseradish and crème fraiche in a bowl
Serve with a simple green salad and the horseradish crème on the side or if it’s for a starter with some hot crusty bread or crackers
Quick tip: The recipe also works for half a salmon or pieces, simply reduce the amount of dukkah and sprinkle a little less over the smaller portions