- 250 g fresh breadcrumbs
- 5 tbsp hot horseradish
- 25 g fresh dill, a few sprigs reserved to garnish, the remainder roughly chopped
- 3 tbsp olive oil, plus extra for greasing
- 800 g side of salmon, skin on, pin-boned
- Lemon slices, to serve
Preheat the oven to 180°C, fan 160°C, gas 4. Put the breadcrumbs, horseradish, chopped dill and 3 tablespoons olive oil in a food processor and whizz until well blended.
Season. Place the salmon, skin-side down, on a lightly oiled baking tray and cover with the breadcrumb mix, using your hands to press it down.
Bake for 20-25 minutes until the crust is lightly golden and the salmon is just cooked. Transfer to a platter and garnish with lemon slices and dill sprigs.
Cook's tip: choose your side of salmon at a fresh fish counter and ask the fishmonger to bone it for you.