Mustard Crust Salmon with Beetroot and Dill

Name: Mustard Crust Salmon with Beetroot and Dill
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 10
Cuisine: scandinavian
Ingredients: 5 large salmon fillets scaled and skin on, about 200g each; 5 tsp Dijon mustard; 5 tbsp yellow mustard seed; 5 tbsp light olive oil; 3 x 250 packs cooked beetroot (not in vinegar); 1 tbsp white wine vinegar; fonds from 1 large buch dill; 100g bag wild rocket; 2 x 142ml pots soured cream to serve; 1 tsp wholegrain or Dijon mustard to serve

⏱ 30 mins 🍽 Serves 10 🌶 scandinavian ✅ Easy 🏷 Main course

This Scandinavian dish features salmon fillets with a golden mustard seed crust, served alongside vibrant beetroot wedges and a fresh dill dressing. It is an ideal centrepiece for a summer buffet, allowing guests to help themselves. The recipe serves ten people and can be prepared in around 30 minutes, with the salmon cooked ahead and chilled. It is finished with a simple side of soured cream mixed with mustard.

Ingredients

5 large salmon fillets scaled and skin on, about 200g each
5 tsp Dijon mustard
5 tbsp yellow mustard seed
5 tbsp light olive oil
3 x 250 packs cooked beetroot (not in vinegar)
1 tbsp white wine vinegar
fonds from 1 large buch dill
100g bag wild rocket
2 x 142ml pots soured cream to serve
1 tsp wholegrain or Dijon mustard to serve

Method

Make a few slashes in the skin of each salmon fillet and season them. Coat the skin side with mustard. Place mustard seeds on a plate and firmly press the salmon, skin-side down, into them. Shake off any loose seeds.
Warm 2 tbsp oil in a heavy-based frying pan. Cook the salmon with the crust facing down for 5 mins until the skin is crisp and golden. Flip and cook for another 1-2 mins until done. Allow to cool, then refrigerate loosely covered for up to a day.
Slice the radishes thinly. Cut the beetroot into wedges. Combine 3 tbsp oil with the vinegar and seasoning to create a dressing.
For serving, chop the dill and mix it into the prepared dressing. Combine the dressing with the radishes, beetroot and rocket, then arrange on a platter. Place the salmon on top of the beetroot mixture. Blend the soured cream with the Dijon mustard, season, and offer it alongside.

Nutrition (per serving)

Calories299 kcal

Fat10 g

Saturates19 g

Sugars7 g

Fibre3 g

Protein24 g

Sodium208 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinescandinavian