Roast salmon with rye & horseradish crumble & kale salsa verde

• white onion↗1

  peeled and sliced

• cider↗200ml ml
• salmon↗1.2kg side of kg

  skin removed

• kale↗1 bunch of

  washed

• garlic cloves↗3

  grated

• lemon↗1

  zested and juice of half

• good olive oil↗120ml ml
• salted anchovies↗3
• crème fraîche↗

  to serve

• crusty dark rye bread↗250g g

  crusts removed, dried and blended to a chunky crumb

• dried onion flakes↗2 tbsp tbsp
• chopped parsley2 tbsp tbsp
• chopped dill1 tbsp tbsp
• grated horseradish4 tbsp tbsp
• butter↗75g g

  melted

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 4. To make the crumble, mix the crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter together, then set aside. Line a baking tray with baking parchment, scatter over the sliced onions and drizzle with cider. Sprinkle with a little salt and lay the salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 mins, or until just cooked through.

2. 2

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

3. 3

   Once the fish is cooked, remove from the oven and leave to rest for 5 mins. Pull apart into large chunks and serve with onions, salsa and crème fraîche.