Seared salmon, with creamed barley, savoy cabbage and horseradish

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Niklas Ekstedt
From Saturday Kitchen

Ingredients

For the savoy cabbage

  • ½ savoy cabbage
  • 1 tbsp vegetable oil
  • salt

For the pickled onions

  • 2 tbsp white wine vinegar
  • 2 tbsp caster sugar
  • 2 red onions, cut into wedges

For the creamed barley

  • 500ml/18fl oz light chicken stock
  • 2 tbsp butter
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 200g/7oz pearl barley
  • 100ml/3½fl oz dry white wine
  • 125g/4½oz cream cheese
  • 90g/3¼oz Västerbotten or Parmesan cheese, grated

For the seared salmon

  • 2 tbsp fennel seeds
  • 1 tbsp dill seeds
  • 1 tbsp coriander seeds
  • 400g/14oz sushi-grade salmon fillet

To serve

  • 2 large beetroot, peeled
  • ½ fennel bulb
  • 5cm/2in piece fresh horseradish, grated
  • 200ml/7fl oz buttermilk (optional)
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