Salmon with Horseradish, Potato Salad and Pickled Beetroot
The potato salad and pickled beetroot is a great accompaniment to the crispy skin salmon.
Put potatoes into a saucepan of salted water, bring to a boil and cook for 12-15 mins until just tender, then drain and cool.
In a medium bowl, place the beetroot, red onion, caster sugar and red wine vinegar. Mix well and set to one side.
Heat the oil in a fry pan and pat the fish dry with a paper towel. When the pan is hot, add the fish skin side down and with a spatula, gently press on top of the fish for 1 min to stop it curling up. Continue to cook for a further 3-4 mins or until the skin is crisp. Turn the fish over and cook for another 1 min. Remove the pan from the heat and let the fish rest in the pan.
In a small bowl, add creme fraiche, horseradish, capers, dill and lemon juice. Mix well and season to taste. Gently combine the potatoes and rocket.
Serve the potato salad with the pickled beetroot and top with the salmon, crispy side up.
325 grams Small waxy potatoes, cut in half
62 grams Zany Zeus Creme fraiche
1 tablespoon Capers, chopped
10 grams Dill, finely chopped
1 1/2 tablespoons Delmaine horseradish
1 Lemon, juice of 1/2
100 grams Rocket leaves, roughly chopped
100 grams Beetroot, peeled and cut into matchsticks
1/2 Red onion, finely sliced
30ml Red wine vinegar
10 grams Caster sugar
2 Salmon fillets, skin on
1 tablespoon Cooking oil