Beetroot And Maple Glazed Salmon With Horseradish Cream | Donna Hay

Name: Beetroot And Maple Glazed Salmon With Horseradish Cream | Donna Hay
Ingredients: 1 x 1.2kg side sashimi-grade salmon, skin on; 4 large beetroot (1kg), trimmed and coarsely grated; 2 tablespoons light brown sugar; 2 tablespoons fennel seeds; ⅓ cup (100g) rock salt; 1 bunch dill (about 6 sprigs), chopped; ½ cup (125ml) maple syrup; baby rocket (arugula) leaves, to serve; sourdough baguette, sliced to serve; 1 cup (240g) crème fraîche; 1½ tablespoons grated horseradish; sea salt and cracked black pepper

www.donnahay.com.au

This beetroot and maple glazed salmon with horseradish cream is an impressive starter before Christmas lunch, usually while presents are being opened.

View Original

Share this recipe:

Ingredients

1 x 1.2kg side sashimi-grade salmon, skin on
4 large beetroot (1kg), trimmed and coarsely grated
2 tablespoons light brown sugar
2 tablespoons fennel seeds
⅓ cup (100g) rock salt
1 bunch dill (about 6 sprigs), chopped
½ cup (125ml) maple syrup
baby rocket (arugula) leaves, to serve
sourdough baguette, sliced to serve
1 cup (240g) crème fraîche
1½ tablespoons grated horseradish
sea salt and cracked black pepper

More Like This