John Myers
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Salmon with Homemade Herb Butter and Root Bread
The perfect salmon with homemade herb butter and root bread recipe with a picture and simple step-by-step instructions.
Root bread:
- 500 g Spelled flour type 630
- 100 g Whole wheat flour
- 15 g Salt
- 7 g Dry yeast
- 1 tbsp Maple syrup
Herb butter
- 1 bunch Fresh herbs
- 1 Pc. Clove of garlic
- 250 g Soft butter
- Salt
Salmon on a cedar board:
- 1 Pc. Cedar wood board
- 750 g Factual side
- Salt
- Pepper
Cream horseradish:
- 70 g Freshly grated horseradish
- 200 g Whipped cream
- 1 pinch Salt
- 1 Splash Lime juice
Feta wrapped in bacon:
- 240 g Feta
- 120 g Bacon
Salad:
- 240 g Cherry tomatoes
- 80 g Kalmata olives
- 2 Pc. Carrots
- 120 g Arugula
- 0,5 bunch Radish
Dressing:
- 4 tbsp Pumpkin seed oil
- 2 tbsp White wine vinegar
- 2 tsp Honey
- 2 tsp Mustard
- Saz
- Pepper
Root bread:
- Knead all ingredients together with 360 ml of lukewarm water for 10 minutes to form a smooth dough.
- Now cut the dough in half on a well floured work surface. Shape each half into an oblong shape and then twist in several times. Place on a baking sheet lined with baking paper and cover and let rise for another 20 minutes.
- Place a fire-proof bowl with about 500 ml of water on the bottom of the oven and preheat the oven to 240 ° C fan oven.
- Bake the preformed root bread for 15 minutes and then reduce the temperature to 190 ° C and bake for another 10 minutes.
Herb butter:
- Wash the herbs, shake dry and finely chop. Then peel the garlic and also finely chop it.
- Put the butter, herbs and garlic in a bowl and knead with a fork. It is important that the butter is really soft for this, so take it out of the refrigerator in good time!
Salmon on the cedar board
- Soak the cedar board in water for at least 2 hours before grilling. Prepare the grill for direct and indirect heat (185-200 ° C).
- Now place the cedar board on the grill grate over direct heat and wait until it begins to crackle and smoke.
- Meanwhile, pre-portion the salmon on the skin and season with salt and pepper. Then place the board in the indirect zone and put the fish on top.
- Now grill for about 12 – 15 minutes until the egg white comes out. Then the fish is glassy and cooked.
- If necessary, monitor the core temperature with a grill thermometer. The salmon is ready to serve at 50 – 55 ° C.
Cream horseradish:
- Peel and grate the fresh horseradish cleanly, or use a food processor to chop it up until it becomes fibrous.
- Mix with the whipped cream and season with salt and lime juice. Then mix well with a spoon.
Feta wrapped in bacon:
Salad:
- Halve the cherry tomatoes and olives, wash the rocket, cut the carrots and radishes into thin slices.
Dressing:
- Mix all ingredients together and pour over the salad just before serving. Mix the salad well.
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