Ingredients
- 4 parsnips, sliced lengthways
- 4 small raw beetroot, thickly sliced
- 6 carrots, sliced lengthways
- 2 tbsp olive oil
- 4 x 125g/4½oz pieces salmon with skin
- 2 tbsp grainy mustard
- 2 tbsp hot horseradish
- 150ml crème fraîche
- 1 tbsp cider vinegar
- 1 tbsp chopped dill
Method
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Heat oven to 200C/180C fan/gas 6. Toss all the vegetables with the oil and season well. Spread in a single layer on 2 baking trays (or 1 very large tray) and roast for 30 mins.
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Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.
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In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.