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.


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