• 4 salmon fillets, about 200 g (7 oz) each, skin on and pin-boned
  • 4 tablespoons mild horseradish sauce
  • 125 g (4 oz) fresh breadcrumbs
  • 20 asparagus spears, trimmed
  • 1 tablespoon olive oil
  • 4–5 tablespoons crème fraîche
  • 4 tablespoons lemon juice
  • 1 tablespoon chopped parsley
  • salt and pepper

Place the salmon fillets in an ovenproof dish, skin-side down. Spread the top of each fillet with 1 tablespoon of the horseradish sauce, then sprinkle with the breadcrumbs. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until the fish is cooked and the breadcrumbs are golden brown.

Meanwhile, blanch the asparagus in salted boiling water for 2 minutes. Drain and place in a very hot griddle pan with the oil to char slightly. Season with salt and pepper.

Mix together the crème fraîche, lemon juice and parsley and season with salt and pepper.

Serve the salmon with the chargrilled asparagus and lemon crème fraîche.

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