ROAST SALMON WITH HORSERADISH, FENNEL & SAFFRON MAYONNAISE
There’s something wonderfully effortless about serving salmon at Christmas. This recipe celebrates the season with fresh flavours and vibrant colour. Aromatic fennel, a touch of horseradish to liven things up a little, and a layer of tangy, sticky lemon slices roasted on the salmon.
It’s impressive for the Christmas table yet relaxed enough to enjoy the cold. With so many endless ways to enjoy the next day.
Flake any leftover salmon through an omelette or frittata, fold into fishcakes, stir through a creamy quiche filling or toss through a vibrant salad with new potatoes and herbs.
For something more indulgent, try a salmon and potato hash topped with soft poached eggs and saffron mayonnaise, pile the flakes into a toasted brioche roll with crisp lettuce, and of course that delicious saffron mayo.
Skill level - Easy / Intermediate
Preparation time - 20 minutes
Cooking time - 20–25 minutes
Serves: 6–8
Ingredients
Salmon
1 × 800 - 1.2kg side of fresh salmon, skin on and pin-boned
2 Tbsp prepared horseradish (or finely grated fresh horseradish root)
1 tsp dijon mustard
1 Tbsp extra virgin olive oil
1 small fennel bulb, finely grated (reserve fronds/tops)
2 Tbsp fennel tops, roughly chopped (approx)
2 - 3 lemons, thinly sliced into rounds
1½ Tbsp extra-virgin olive oil
Sea salt flakes and freshly ground black pepper
Saffron Mayonnaise
Large pinch saffron threads
2 tsp white wine vinegar
2 egg yolks, room temperature
1 tsp Dijon mustard
250 ml neutral oil (such as grapeseed or light olive oil)
Lemon juice to taste
Sea salt flakes
Method
Preheat the oven to 190C (fan 170C). Line a large baking tray with parchment paper.
Place the salmon, skin-side down, on a lightly oiled oven tray and pat dry with paper towels.
Combine the horseradish, dijon, grated fennel and fennel tops. Season with salt and pepper.
Spread the fennel-horseradish mixture evenly over the salmon.
Arrange the lemon slices in slightly overlapping rounds to cover the surface like scales. Drizzle with olive oil and season lightly again.
Roast for 20–25 minutes, until the salmon is just cooked through but still moist in the centre.
Make the saffron mayonnaise: Place saffron threads in a small bowl with the vinegar and let steep for 5 minutes to infuse colour and flavour.
In a medium bowl, (or use a hand wand or blender) whisk together egg yolks, saffron vinegar, mustard and a small pinch of salt.
Whisking constantly, slowly drizzle in the oil to form a thick emulsion.
Finish with a squeeze of lemon juice and if too thick add a tablespoon of water to loosen. Taste and adjust seasoning.
Transfer the salmon to a platter, spoon over any pan juices and scatter with a few reserved fennel fronds. Serve warm or at room temperature with saffron mayonnaise alongside.
