Mustard crust salmon with beetroot & dill recipe | Good Food

Ingredients

• 5 large salmon fillets scaled and skin on, about 200g each
• 5 tsp Dijon mustard
• 5 tbsp yellow mustard seed
• 5 tbsp light olive oil
• 3 x 250 packs cooked beetroot (not in vinegar)
• 1 tbsp white wine vinegar
• fonds from 1 large buch dill
• 100g bag wild rocket
• 2 x 142ml pots soured cream to serve
• 1 tsp wholegrain or Dijon mustard to serve