Serves 4
Prep time: 10 minutes | Cooking time: 10-15 minutes
It’s a classic Pesach conundrum: you buy a whole horseradish as long as an arm, and after using a small chunk for the seder plate find yourself with a slowly aging stick in the vegetable drawer of the fridge. What does one do with all the leftovers? Well, as the commandment of keeping Passover explicitly includes consumption of maror, we think it’s worth incorporating it into the meal on Seder night or at any time during the week. Horseradish makes an excellent addition to mashed potatoes to complement a meaty main course, for example. Here we’ve included it as a peppery addition to a herb crusted salmon, balanced with the freshness of lemon and parsley.
Ingredients
- 4 fresh Salmon fillets
- 2cm round (approx 60-80g) fresh horseradish, peeled and grated
- 2 cloves of Garlic, crushed
- 2 Lemons, zested
- Juice of 1 Lemon (plus extra for serving)
- Bunch of fresh Parsley, finely chopped
- 2 tbsp Olive Oil
- 1/2 cup Matzah Meal
Method
- Preheat oven to 200ºC (180ºC Fan/400ºF)
- Use a stick blender or small food processor to blitz together the grated horseradish, garlic, lemon zest and parsley, then add in the matzah meal, oil and the juice of one lemon. (Keep the other lemon for serving). Blitz again to combine.
- Divide the mixture into four, topping each fillet and pressing firmly down to create a crumb.
- Place your fish onto a lightly oiled tray. Cook for approx 10 minutes, depending on the thickness of the fish. If making a side of salmon, cook for 20min/kg.
- Serve with a squeeze of fresh lemon.
Serving suggestion: serve on a bed of fresh rocket as a starter, or alongside Roasted Baby Potatoes With Heads of Solo Garlic as a main course.
