Beetroot & Pistachio Crusted Salmon Traybake

Beetroot & Pistachio Crusted Salmon Traybake

They say ‘clothes maketh the man’ and in the same vein I believe that the ‘meat maketh the dish’… what I mean by this is that if you’re going to eat meat or fish it should be the best quality product you can afford. It should be treated with respect and made the star of the show. 

This could be an incredible entrecôte steak or a leg of lamb or it could be the beef that goes into your burger, it doesn’t have to be fancy, but you should have an understanding of how it was raised and where it came from. Just like we would try and avoid clothes made in a sweatshop by underpaid workers. 

This stunning piece of Atlantic line-caught salmon has been cold-smoked locally by my friends at Alfred Enderby and I’m roasting it on a bed of vegetables smothered with a crust of beetroot tops and pistachio and it is glorious.  

For the veg:

• 1 leek – chopped
• 5 new potatoes- chopped
• 4 small raw beetroot – chopped
• 2 carrots – cut into batons
• 100g green beans
• 5 cloves garlic
• Olive oil
• Salt and pepper
• 1/2 teaspoon dried chilli flakes
• 1 tablespoon runny honey
• 1 lemon quartered
• Fresh thyme

For the salmon crust:

• 1 500g large line caught cold-smoked salmon portion (enough to feed 4, you could use individual portions) – mine was this one from Alfred Enderbymine was this one from Alfred Enderby
• The stalks from 2 raw beetroots
• 75g pistachio nuts (shelled)
• Salt and pepper
• A handful flat leaf parsley
• 2 teaspoons runny honey
• Olive oil
• 1/2 teaspoon dried chilli flakes (optional)

Preheat the oven to 200C (fan) 365F

Place all the veg, lemon and garlic into a large roasting tin, drizzle with oil and honey and season with fresh thyme, salt and pepper and chilli flakes. Mix well.

Roast for 20 mins, stir well and roast again for another 10 mins. Then turn the oven down to 180C (Fan) 320F

Meanwhile add all the crust ingredients to a food processor and blend into a chunky paste. Spread this paste on top of the salmon and lay this on top of the partly roasted veg. Pop it back into the oven and cook for 15 minutes until the salmon is cooked through but still moist. (If you’re using individual portions this could take less depending on the thickness of the portions.

I broke the salmon up into large flakes to serve.

For more fish recipes, check these out on Dom in the Kitchen check these out on Dom in the Kitchen.

Eat and of course, enjoy!