This is an easy, beautiful dish that will impress, and is great as a shared plate meal for Christmas.
Preheat oven to 200C.
Place the salmon in a large baking tray, skin down, and smother it with the ham glaze. Remove and discard the 2 star anise that are in the ham glaze.
Place in the oven and cook for 20 minutes. Remove and allow to cool.
Make the horseradish crème by mixing all the ingredients well in a bowl and adding a little water to loosen it to a yoghurt-like texture. Transfer to a serving bowl.
Slice the salmon onto a serving platter and top with the micro greens and squeeze over the lemon.
1 side Salmon skin on, pin boned
1 jar Harriet's ham glaze
1 pack microgreens
1 Lemon halved
1 pottle Creme Fraiche
1 tablespoon Mandy's horseradish sauce
Salt and Pepper