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Roast salmon with beetroot, caraway & pink pepper
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300g cooked beetroot, sliced into thin rounds
300g small potatoes, sliced into thin rounds
1 bunch continental onions, whites sliced into rounds, greens shredded
2 tbsp olive oil
45g unsalted butter
1 tsp pink peppercorns, crushed
1½ tsp caraway seeds
1 tsp Cooks’ Ingredients Ground Paprika
500g piece salmon fillet, such as Native Hebridean Fillet or No.1 Prime Scottish Salmon Fillet, skin removed (from the fish counter)
2 tbsp nonpareille capers in brine, drained
½ x 20g pack dill, roughly chopped
1 unwaxed lemon, zest and wedges
5 tbsp soured cream or crème fraîche
1. Preheat the oven to 220°C, gas mark 7. In a large roasting tin, toss the beetroot, potato, and onion whites with the olive oil. Season well. Roast for 15-20 minutes, stirring from time to time, until beginning to colour.
2. Reduce the oven to 170°C, gas mark 3. Melt the butter with the peppercorns, caraway and paprika in a small pan over a low heat. Remove the tray from the oven and place the salmon on top of the vegetables. Sprinkle the capers into the tray and pour over the butter mixture. Season.
3. Put back into the oven for 15-20 minutes, or until the fish is cooked through, opaque and flakes easily when tested with the tip of a sharp knife.
4. Mix most of the dill, lemon zest and onion greens into the soured cream or crème fraîche. Sprinkle the salmon with the remaining dill and season with black pepper, then serve with the lemon wedges.
Typical values per serving:
This recipe was first published in Thu Oct 21 12:03:56 BST 2021.