Salmon with beet remoulade
INGREDIENTS
220g pack Wild Alaskan Keta Salmon Fillets
2 tsp olive oil, plus extra for brushing
2 tsp Dijon mustard
1 tsp clear honey
65g Cornichons with Dill Flowers, thinly sliced, plus 2 tbsp liquid
2 uncooked beetroot, about 250g, peeled, very thinly sliced
½ x 20g pack dill, finely chopped
100g essential Fat Free Quark Soft Cheese
2 tsp olive oil, plus extra for brushing
2 tsp Dijon mustard
1 tsp clear honey
65g Cornichons with Dill Flowers, thinly sliced, plus 2 tbsp liquid
2 uncooked beetroot, about 250g, peeled, very thinly sliced
½ x 20g pack dill, finely chopped
100g essential Fat Free Quark Soft Cheese
PREPARATIONS
1 Preheat the grill to high. Put the salmon fillets skin-side down onto a baking tray lined with foil, brush with a few drops of oil and season well. Grill for 12 minutes or until just cooked through and pale golden.
2 Whisk together 2 tsp oil, the mustard, honey and 2 tbsp of the pickling juice from the cornichon jar. Toss all but 2 tsp of this dressing into the beetroot and season. Sprinkle over the cornichons, along with half the dill.
3 Mix the rest of the dill into the quark and season. Lift the fish from its skin using a fish slice. Place on top of the remoulade, then drizzle the rest of the dressing around. Spoon the quark on top of the fish to serve.