Ingredients Jump to Instructions ↓

  1. 150 ml vodka

  2. 2 tbsp chopped dill

  3. 1 tsp sea salt

  4. 1 tsp caster sugar

  5. 1/2 tsp freshly ground white pepper

  6. 4x175 g organic salmon , skin on

  7. 2 medium beetroot

  8. 3 tbsp light olive oil

  9. 1 tbsp balsamic vinegar

  10. 1 small red onion , very finely sliced

  11. 175 g watercress

  12. 1 tbsp extra virgin olive oil

  13. 4 tbsp creme fraiche

  14. 1 tbsp gratedfresh horseradish

  15. 1 tbsp chopped dill

  16. 1 tbsp lemon juice

Instructions Jump to Ingredients ↑

  1. Method 1. Preheat the oven to 200C/gas 6.

  2. Mix the vodka with the dill, salt, sugar and pepper and spoon over the salmon fillets. Leave to infuse for 40 minutes.

  3. To make the beetroot salad: tip the beetroot into a roasting tin, season generously with sea salt and freshly ground black pepper, then toss with the olive oil and balsamic vinegar. Roast for 40-45 minutes, giving them a good shake occasionally. Tip into a large glass bowl, ensuring you reserve all the lovely juices and leave to cool.

  4. Turn the oven up to 220C/gas 7 and heat another roasting tin.

  5. Drain the fish really well, reserving the marinade and put skin side down in the hot roasting tin and spoon over about a teaspoon of the marinade and herbs over each piece of fish. Cook for 10-12 minutes until just cooked through.

  6. To make the horseradish cream: mix all the ingredients together and taste for seasoning.

  7. Just before serving: mix together the onion and watercress with the beetroot, season well and stir in the extra virgin olive oil. Divide between 4 serving plates and accompany with the salmon and a spoonful of horseradish cream.


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