The salmon skin should be lightly charred and crisped, and its flesh should be opaque and just barely flaking under the tines of a fork. The haricots verts should be blistered and tender. To serve, ...

This new recipe, for broiled salmon fillets with French green beans and a creamy horseradish sauce, is going into that file.

Refrigerate for a further 24 hours before using, to allow the salmon to dry and firm up further. For the cream: Whip the crème fraîche and cream together, then fold in the horseradish sauce and ...

This dish starts with salmon fillets coated in a mixture of panko breadcrumbs, Parmesan cheese, chopped parsley, melted ...

Use horseradish raw in sauces - cooking destroys its flavour. Horseradish is traditionally made into a sauce to serve with roast beef, venison or robust-flavoured fish such as tuna, smoked trout ...

Repeat with the smoked salmon. To make the pickled red onion ... in a bowl and mix in the cucumber, radish, chives, horseradish sauce and mustard. Season to taste. Stamp or cut out rounds from ...

I have sourced regional products Waiheke Herb spread and Mandy's Horseradish for flavour and ... potatoes contrast nicely with the fresh pink salmon. Cooking and preparation time only 40 minutes.

Use horseradish raw in sauces - cooking destroys its flavour. Horseradish is traditionally made into a sauce to serve with roast beef, venison or robust-flavoured fish such as tuna, smoked trout ...