Herb-crusted salmon with shrimp butter
A whole baked salmon fillet looks truly luxurious. And what if you add a crispy crust of fresh herbs and aromatic shrimp butter – a holiday lunch straight out of a magazine.
Ingredients · Servings For 8 people
- 2 tbsp salt
- 2 tsp coriander seeds
- 1 kg tiles
- 1 kg potatoes
- 150g butter
- 70 g shrimp
- parsley
- dill
- 1 tbsp ground mustard
- pepper
- 50 g capary
- 150 g breadcrumbs
- 3 tbsp olive oil
Method · 2 h 5 min
- Mix coarse sea salt with crushed coriander seeds and sprinkle the mixture over the salmon fillet. Cover and refrigerate for 1 hour, then rinse carefully under cold water and pat dry with kitchen paper towels.
- Scrub the potatoes in salted water, cook them until soft, and drain.
- Preheat the oven to 200°C (fan 180°C). Place the parsley, dill, mustard powder, ground pepper, lemon zest and a pinch of salt in a food processor and pulse a few times to combine all the ingredients. Add the capers, breadcrumbs and oil. Mix together until the mixture resembles crumbs.
- Place the salmon, skin side down, in a large baking dish and press the breadcrumb and herb mixture onto it. Arrange the potatoes around, place a pat of butter on each and lightly salt to taste. Place in the oven and bake for 20 minutes.
- Mix the remaining butter with the shrimp. Remove the baking dish from the oven, spread the butter with the shrimp on the potatoes and return to the oven for 5 minutes. Then remove, drizzle with lemon juice to taste and serve. Photos and recipe taken from Olive Magazine.