An impressive salmon dish for a barbecue or dinner party, serve with some boiled, minted new potatoes for a summery main course.
Preheat the oven to 200°C.
Line an oven tray with baking paper. Place the salmon on the paper and drizzle with the oil and season well.
Place in the oven for 10-12 minutes or until just cooked through.
Remove from the oven and allow to cool to room temperature.
Meanwhile, put the sour cream and horseradish into a bowl and mix well. Taste and season well.
Place the fennel, apple and lemon juice in a large bowl. Add the parsley, radish, fennel seeds and capers and toss together gently.
Place the salmon on a serving platter or leave on the tray to serve at the table. Spread over the horseradish cream and top with the fennel and apple salad. Sprinkle with pomegranate seeds and serve.
Minted new potatoes, rocket or cress salad.
10ml extra-virgin olive oil
1 half side of Mt Cook Alpine salmon, deboned and skinned (approx. 800g)
For the Horseradish Cream:
125g Zany Zeus sour cream
45ml Mandy’s Pure horseradish
For the Apple and Fennel salad:
1 medium fennel bulb, thinly sliced on a mandolin
1 green apple, thinly sliced off the core, slices sliced into thin sticks
Juice of ½ a lemon
3 pink radishes cut into thin sticks
1 bunch Italian parsley, picked
1 teaspoon of Farro fennel seeds
3 teaspoons of Delmaine Capers
1 packet Agri Pomegranate seeds