-->

Advertise

Salmon with beet remoulade


INGREDIENTS

220g pack Wild Alaskan Keta Salmon Fillets
2 tsp olive oil, plus extra for brushing
2 tsp Dijon mustard
1 tsp clear honey
65g Cornichons with Dill Flowers, thinly sliced, plus 2 tbsp liquid
2 uncooked beetroot, about 250g, peeled, very thinly sliced
½ x 20g pack dill, finely chopped
100g essential Fat Free Quark Soft Cheese
 
Salmon with beet remoulade

PREPARATIONS

1 Preheat the grill to high. Put the salmon fillets skin-side down onto a baking tray lined with foil, brush with a few drops of oil and season well. Grill for 12 minutes or until just cooked through and pale golden.
2 Whisk together 2 tsp oil, the mustard, honey and 2 tbsp of the pickling juice from the cornichon jar. Toss all but 2 tsp of this dressing into the beetroot and season. Sprinkle over the cornichons, along with half the dill.
3 Mix the rest of the dill into the quark and season. Lift the fish from its skin using a fish slice. Place on top of the remoulade, then drizzle the rest of the dressing around. Spoon the quark on top of the fish to serve.


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel