TODAY’S RECIPE: Roast salmon with rye & horseradish crumble & kale salsa verde

CLASSIC combination. SERVES 6-8. Ingredients FOR CRUMBLE: 250g crusty dark rye bread, crusts removed, dried and blended to a chunky crumb 2 tbsp dried onion flakes 2 tbsp chopped parsley 1 tbsp chopped dill 4 tbsp grated horseradish 75 butter, melted 1 white onion, peeled and sliced 200ml cider 1.2kg side of salmon, skin removed 1 bunch of kale, washed 3 garlic cloves, grated 1 lemon, zested and juice of half 120ml good olive oil 3 salted anchovies Creme fraiche

Method

1. Heat oven to 160c/140c fan/gas 4. Mix crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter. Line a tray with parchment, scatter with onions, drizzle with cider and sprinkle with salt. Lay salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 minutes or till just cooked.

2. While fish is cooking, blanch kale in boiling water for two minutes, drain and refresh under cold water. Put kale, garlic, lemon zest, oil and anchovies in a processor and blend to a coarse salsa. Season.

3. Once fish is cooked, remove from oven and rest for five minutes. Pull into chunks and serve with lemon juice, onions, kale salsa and creme fraiche.