This is an easy, beautiful dish that will impress, and is great as a shared plate meal for Christmas.
1 side Salmon skin on, pin boned
1 jar Farro ham glaze
1 pack micro greens
1 Lemon halved
For the horseradish crème:
1 pottle Creme Fraiche
1 tablespoon Mandy's horseradish sauce
Salt and Pepper
Preheat oven to 200C
Place the salmon in a large baking tray, skin down, and smother it with the ham glaze. Remove and discard the 2 star anise that are in the ham glaze
Place in the oven and cook for 20 minutes. Remove and allow to cool
Make the horseradish crème by mixing all the ingredients well in a bowl and adding a little water to loosen it to a yoghurt-like texture. Transfer to a serving bowl
Slice the salmon onto a serving platter and top with the micro greens and squeeze over the lemon