Salmon fillet with black pepper horseradish rub

Name: salmon fillet with black pepper horseradish rub
Cook time: 25 min
Total time: 37 min
Yield: 4
Ingredients: 650 g fresh salmon fillet; 3 el Kühne horseradish in pot; 2,5 el pepper melange Jonnie Boer; 2 el mayonnaise; 1 kg baby potatoes; 15 g fresh dill; 500 g cooked beetroot; 160 g onion in pot; 25 g unsalted butter; 145 g lettuce red beet, yellow and orange carrot

Salmon prepared with a rub of peppermange and horseradish.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm, greased)

Directions

Preheat the oven to 200 ° C.
Dab the salmon dry. Mix the horseradish with the Pepper Melange and the mayonnaise and spread the salmon around with the mixture.
Place in the oven dish and bake in the middle of the oven for about 12 minutes.
Remove from the oven and let loosely covered with aluminum foil for 10 min.
Meanwhile, clean the potatoes, halve them and cook until about 10 minutes until done.
Cut the dill finely and the beets into thin parts.
Drain the onions and collect 1 tbsp of water (per 4 people).
Beat the liquid with the rest of the mayo and horseradish into a dressing. Halve the onions.
Drain the potatoes and spoon with the butter, ⅔ of the dill, the rest of the Pepper Melange and possibly salt.
Let alone with the lid on the pan.
Divide the lettuce, beet and onion on a large dish and scoop with the dressing.
Sprinkle the salmon with the rest of the dill and serve with the salad and potatoes.