Fennel And Herb Crusted Salmon With Garlic Potatoes | Donna Hay

Ingredients

• ⅓ cup (80ml) extra virgin olive oil
• 1kg kipfler (waxy) potatoes, scrubbed and quartered
• 10 cloves garlic
• sea salt and cracked black pepper
• 1 teaspoon fennel seeds
• 2 cloves garlic, extra, crushed
• ½ cup flat-leaf parsley leaves, finely chopped
• 1 tablespoon thyme leaves, chopped
• 2 teaspoons finely grated lemon rind
• ½ cup (35g) panko (Japanese) breadcrumbs
• 1 x 1kg side of salmon, skin on, trimmed and pin-boned+
• 2 tablespoons store-bought grated horseradish
• 1 cup (240g) crème fraîche
• 1 tablespoon lemon juice