This is a versatile dish that you can serve as a main with a side of salad or as a starter with some hot crusty bread, or even crackers, if you’re entertaining. The dukkah creates a lovely crispy crust and the horseradish cream cuts through the richness of the salmon. The recipe also works for half a salmon or pieces, simply reduce the amount of dukkah and sprinkle a little less over the smaller portions.
Pre-heat the oven to 180°.
Lay the salmon skin side down on a baking tray lined with baking paper.
In a bowl or mortar and pestle, mix together the lemon juice, lemon zest, garlic, olive oil, brown sugar.
Pour the lemon juice mix over the salmon and rub it over the top to coat. Season with salt and pepper.
Put it in the oven and bake for approximately 15 minutes.
Remove from the oven and sprinkle over the dukkah. Bake for a further 5 minutes or until cooked to your liking. Be careful not to burn the dukkah.
Mix together the Mandy’s horseradish and crème fraiche in a bowl.
Serve with a simple green salad and the horseradish crème on the side or if it’s for a starter with some hot crusty bread or crackers.
Quick tip: The recipe also works for half a salmon or pieces, simply reduce the amount of dukkah and sprinkle a little less over the smaller portions.
1 side of salmon pin boned (Farro sells pinboned salmon)
25 grams Alexandra’s Dukkah
1 lemon, juice and strip-zested
1 clove of garlic, crushed
2 tablespoons olive oil
1 tablespoon brown sugar
3 tablespoons Mandy’s Horseradish
3 tablespoons Crème Fraiche