Salmon with Horseradish Mayonnaise
Salmon cutlets served with a horseradish and mayonnaise sauce with includes white wine vinegar, worcestershire sauce, anchovy essence and double cream - Delicious!
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Steaks | Main | Grill | 30 mins to 1 hour |
Ingredients
- 100ml mayonnaise
- 2 x 15ml spoons horseradish
- 5ml spoon white wine vinegar
- 5ml spoon Worcestershire sauce
- 5ml spoon anchovy essence
- 60ml double cream
- salt and freshly ground black pepper
- 680g pack frozen salmon steaks, defrosted
Method
Blend all the horseradish mayonnaise ingredients together in a bowl to combine. Refrigerate.
Cook the salmon as per pack cooking instructions.
Serve immediately with the horseradish mayonnaise, new potatoes and mangetout.
* We suggest cooking the salmon steaks under a medium grill for 12-15 minutes or until cooked through. The steaks can be garnished with lemon juice and should be turned frequently during grilling.
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