Mustard salmon & veg bake with horseradish sauce - Good Food Middle East
A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot – served with a creamy dill sauce
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Ingredients
- 4 parsnips, sliced lengthways
- 4 small raw beetroot, thickly sliced
- 6 carrots, sliced lengthways
- 2 tbsp olive oil
- 4 x 125g/4½oz pieces salmon with skin
- 2 tbsp grainy mustard
- 2 tbsp hot horseradish
- 150ml crème fraîche
- 1 tbsp cider vinegar
- 1 tbsp chopped dill
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