Impressive! Yes it is!
I wanted to create a new recipe that honours this fish. I promise you that all the ingredients I used only enhance the flavour of the Salmon. It is also a tasty master piece for your table.
- 1 kilo side of salmon, skin on
- 6 tablespoons wholegrain mustard
- 6 slices of crusty bread, torn into small pieces
- 100 grams pine nuts
- 100 grams sliced almonds
- 200 grams feta, crumbled
- 1 large handful mixed soft herbs, parsley, basil, and chives, chopped
- 4 tablespoons olive oil
Method for the Sauce
- 1 tablespoon wholegrain mustard
- finely grated lemon zest and juice of 1 lemon
- 2 tablespoons capers, rinsed and chopped
- 250 grams crème fraiche
Method for the Salmon
- Preheat the fan oven to 190C.
- Line a roasting tin large enough to fit the salmon with a baking paper, then lay in the salmon (skin-side down).
- Brush with 4 tablespoon of mustard. Cook for 10 minutes.
- In a bowl, gently mix together the remaining mustard, bread, pine nuts, almond slices, feta, half the herbs and olive oil and some black pepper.
- Sprinkle over the salmon once it’s been in the oven for 10 minutes.
- There is a generous amount of topping, so don’t worry if any fall off, these bits will get extra crispy.
- Return to the oven for 20 minutes until the fish is just cooked through and the topping is crispy.
- Meanwhile, mix the sauce ingredients and season.
- Cover and chill until needed
- To serve, transfer the salmon and any crispy crumbs to a platter and serve with the sauce.
- You can serve the salmon cold. Cook the salmon 1 hour ahead and leave to cool.
- Make and cover and chill the sauce up to a day ahead.