Roast Salmon with Horseradish Crème Fraîche & Winter Roots

Prep: 20 mins

Cook: 45 mins

Fresh horseradish has a fiery flavour with a hint of mustard. Tonight it’s stirred into crème fraîche and dolloped onto sustainably sourced roast salmon and a tumble of roast root veg.

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772 kcal
(per portion)

Ingredients you'll need

2 large potatoes
2 carrots
2 beetroot
2 salmon fillets
A 200g pot of crème fraîche
A thumb of horseradish
1 lemon
1 tbsp Dijon mustard
A 50g punnet of watercress

From your kitchen

1 tbsp olive oil + 2 tsp
Sea salt and freshly ground pepper

You'll need

Large roasting tin
Bowl
Baking tray

Step by step this way

1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Pour 1 tbsp olive oil into a large roasting tin and pop into the oven to heat up.
2.
Peel the potatoes and cut into large, evenly sized chunks. Take the tin out of the oven and tip in the potatoes, stirring to coat with the oil. Season well, then roast for 15 mins.
3.
Top and tail the carrots, then peel and slice into long, thick batons. Peel the beetroot and cut into wedges.
4.
Remove the potatoes from the oven and turn over. Add the carrot and beetroot to the tin. Return to the oven for a further 30 mins.
5.
Grate the zest of the lemon into a bowl and squeeze in half of the juice. Spoon in the mustard and crème fraîche and stir well to combine. Peel and finely grate in half of the horseradish. Have a taste, and add more for a stronger kick.
6.
Rub 1 tsp olive oil onto all sides of each salmon and season well. Place, skin side down, on a baking tray. Roast in the oven, below the veg, for 10 mins.
7.
Pick any thick steams out of the watercress so you just have leaves and tender shoots.
8.
Serve the salmon with the roast vegetables, a handful of watercress and a good dollop of the horseradish crème fraiche

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