Roast salmon with rye & horseradish crumble & kale salsa verde

Dinner with 15 ingredients.

Servings: 8

Total time: 60 minutes

Ingredients

• 1 white onion peeled and sliced
• 4 tablespoon grated horseradish
• 200 millilitre cider
• 2 tablespoon dried onion flakes
• crème fraîche to serve
• 1 tablespoon chopped dill
• 2 tablespoon chopped parsley
• 120 millilitre good olive oil
• 3 garlic cloves grated
• 75 gram butter melted
• 1 lemon zested and juice of half
• 3 salted anchovies
• 1 bunch kale washed
• 1.2 kilogram side of salmon skin removed
• 250 gram crusty dark rye bread crusts removed, dried and blended to a chunky crumb

Method

1. Heat oven to 160C/140C fan/gas 4. To make the crumble, mix the crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter together, then set aside. Line a baking tray with baking parchment, scatter over the sliced onions and drizzle with cider. Sprinkle with a little salt and lay the salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 mins, or until just cooked through.
2. While the fish is cooking, blanch the kale in boiling water for 2 mins, drain and refresh under cold water. Put the kale, garlic, lemon zest, oil and anchovies in a food processor and blend to a coarse salsa. Season to taste.
3. Once the fish is cooked, remove from the oven and leave to rest for 5 mins. Pull apart into large chunks and serve with onions, salsa and crème fraîche.