Roast salmon with rye horseradish crumble kale salsa verde
Ingredients
- 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
- crème fraîche to serve
- 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
- 75g butter melted
Instructions
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