Recipe: Baked salmon with a mustard crust
An easy way to give fish such as salmon, cod and halibut more complex flavours and texture is to add a breadcrumb crust. Adding herbs and other flavours such as mustard and horseradish will further enrich the flavours and creates interesting contrasts.
2 salmon steaks
2 slices wholemeal bread
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1 shallot, finely chopped
1 teaspoon mustard
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1 teaspoon capers
1 teaspoon parsley
Zest of 1 lemon
Remove the crusts from the bread and crumble it into breadcrumbs. Finely chop the capers, parsley and lemon zest and mix them with the mustard, shallot, seasoning and breadcrumbs. Place the salmon in a lightly greased ovenproof dish and carefully spoon the breadcrumb mixture over the top, pressing firmly into place with the back of a spoon. Bake in a pre-heated oven (180°C, gas mark 4), for 10-15 minutes depending on the size of the fish. Serve with pasta or potatoes and a simple tartare sauce made with yogurt, gherkins and dill or make a mustard and cheese sauce and serve with winter greens and colcannon, a dish formed from mashed potato and cabbage. The name comes from the Gaelic for ‘white headed cabbage’.